My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, September 4, 2010

Grilled Portobello and Mozzarella

There is nothing to say about these. My mouth is watering just typing the recipe. Look at the ingredients, how could it be anything but fabulous. I could make this and nothing else just for me.

My inspiration for this recipe was Angie's Roasted Red Peppers and Scotty's Basic Tomato Sauce.

Maybe this will be my incentive to make my own mozzarella!

Grilled Portobello and Mozzarella
4 servings
print recipe

4 large portobello mushroom caps
1/2-8-ounce bottle Italian dressing
1-14 ounce jar marinara sauce or better yet Scotty's Basic Tomato Sauce
1-7 ounce jar roasted red bell peppers, drained and sliced, or Angie's Roasted Red Peppers
8 slices fresh Mozzarella cheese
1/2 teaspoon dried oregano, use fresh if you have it
1/2 teaspoon dried basil, use fresh if you have it

Place the mushrooms in a plastic bag with the salad dressing. Seal and marinate for at least 15 minutes. Preheat the grill for medium-high heat. Heat the marinara sauce in a saucepan and keep warm. Oil the grill grate. Place the mushrooms on the grill and cook for 7-10 minutes on each side, until lightly toasted. Preheat the oven broiler. Spread the bottom of a shallow baking dish with just enough marinara sauce to cover the bottom. Place the mushrooms in the dish, bottom-side up. and top with the peppers and marinara sauce. Place 2 slices of cheese on each mushroom and sprinkle the oregano and basil on each. Broil for 3 to 5 minutes. Serve hot.

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