We made this on the Show on March 22… and we made it vegan with vegan cheese – that’s the only “maybe” item.
HUGE hit… we loved it and will be making it again.
Ingredients:
4 Portobello Mushroom Caps
1/2 (8 ounce) bottle Italian Salad Dressing
1 (14 oz) jar Marinara (we used Wintertime Recipe found on this site)
1 (7 oz) jar roasted red bell peppers, drained and sliced
8 slices mozzarella cheese (vegan or real)
1/2 tsp dried oregano
1/2 tsp dried basil
1. Place mushrooms in large re-sealable plastic bag with the salad dressing. Seal and marinate for at least 15 minutes (note – can use re-usable plastic or other, too).
2. Preheat grill for medium high heat. Heat the marinara sauce in a saucepan over medium heat and keep warm.
3. Oil the grill grate. Place the mushrooms on the grill and cook for 7 to 10 minutes on each side, until lightly toasted.
4. Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish, bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom… and sprinkle with oregano and basil.
5. Broil for 3 to five minutes, or until the cheese is melted.
Serve hot.
SOURCE: www.allrecipes.com