Stuffed Portobello marinated in Chef Tim's Sweet Balsamic Vinaigrette
A great tasting stuffed Portabello Mushroom salad with red peppers and mozzarella cheese
- Basil Pesto
- Portobello Mushrooms (stems removed)
- Roasted Red Peppers
- Mozzarella or Provolone Cheese
- Salad Greens
- Chef Tim's Sweet Balsamic Vinaigrette
Marinate mushroom cap side down for 15 minutes in Sweet Balsamic Vinaigrette.
Bake in preheated oven at 350 degrees for 15 minutes.
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 additional dressing.