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Grilled Portobello and Mozzarella

By: Valerie Kasper

"Absolutely simple and delicious as an appetizer or main course! Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this dish just to die for! Yummm!"

Rate/Review | Read Reviews (41)

What to Drink?
	Cabernet Sauvignon
	Beer

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 portobello mushroom caps
1/2 (8 ounce) bottle Italian salad dressing
1 (14 ounce) jar marinara sauce
1 (7 ounce) jar roasted red bell peppers, drained and sliced
8 slices mozzarella cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Directions

Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
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.
Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.