Grilled Portobello and Mozzarella

Grilled Portobello and Mozzarella
4 servings
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4 large portobello mushroom caps
1/2-8-ounce bottle Italian dressing
1-14 ounce jar marinara sauce or better yet Scotty's Basic Tomato Sauce
1-7 ounce jar roasted red bell peppers, drained and sliced, or Angie's Roasted Red Peppers
8 slices fresh Mozzarella cheese
1/2 teaspoon dried oregano, use fresh if you have it
1/2 teaspoon dried basil, use fresh if you have it

Place the mushrooms in a plastic bag with the salad dressing. Seal and marinate for at least 15 minutes. Preheat the grill for medium-high heat. Heat the marinara sauce in a saucepan and keep warm. Oil the grill grate. Place the mushrooms on the grill and cook for 7-10 minutes on each side, until lightly toasted. Preheat the oven broiler. Spread the bottom of a shallow baking dish with just enough marinara sauce to cover the bottom. Place the mushrooms in the dish, bottom-side up. and top with the peppers and marinara sauce. Place 2 slices of cheese on each mushroom and sprinkle the oregano and basil on each. Broil for 3 to 5 minutes. Serve hot.

 

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