Grilled Portobello and Mozzarella recipe

4 servings

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

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.