Grilled Portobello and Mozzarella recipe
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Ingredients
- 4 portobello mushroom caps ½ (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 ½ teaspoon dried oregano ½ teaspoon dried basil
Nutrition Info
- 346.8 caloriescarbohydrate: 25.7 gcholesterol: 37.8 mgfat: 19.8 gfiber: 4.9 gprotein: 18.7 gsaturatedFat: 7.6 gservingSize: -sodium: 1883.3 mgsugar: 13.6 gtransFat: : -unsaturatedFat: : -
Directions Grilled Portobello and Mozzarella
Directions
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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.