A great tasting stuffed Portobello Mushroom
salad with red peppers and mozzarella cheese
Marinate mushroom cap side down for 15 minutes
in Sweet Balsamic Vinaigrette.
Bake in preheated oven at 350 degrees for 15
Spoon basil pesto into caps, then top with
roasted red peppers.
Top with Mozzarella or Provolone Cheese.
Bake in oven until cheese is melted
(approximately 5 minutes).
Serve on top of a bed of greens drizzled with