Ingredients:
For the filling:
-6 - 8 large portobello mushrooms, stems removed and scored criss cross on top (be very careful not to cut through the mushroom)
-8 peppers, use whatever kind you like (I use red bell)
-¼ cup olive oil
-Polly-o whole milk block mozzarella (16 oz) cubed
-1 large bunch of fresh basil, chopped
-Salt and pepper to taste
For the marinade:
-1 cup olive oil
-½ cup balsamic vinegar
-Juice of 1 lemon
-3 tbsp jarred chopped garlic
-3 tbsp Italian seasoning
-Salt and pepper
Directions:
1. In a small sealable container add olive oil, vinegar, lemon juice, garlic, italian seasoning, salt and pepper. Shake until well combined then set aside
2. In a deep container place mushrooms, cap side down (so the inside is exposed)
3. Pour the marinade over the mushrooms and let sit for about 1 hour
4. Wash and dry the peppers then coat with a light amount of the olive oil
5. On medium heat, grill peppers until all sides are dark/black and it appears to be soft
6. Remove from grill and put in a sealed container for 10 minutes
7. Remove peppers from the container and remove the skin. Cut peppers in half and remove seeds, chop and set aside
8. Grill the mushrooms, cap side down first, for about 2 minutes on each side or until they start to get soft
9. Remove from the grill and put back into the marinade container. Set aside
10. In a medium bowl, add the chopped peppers, diced mozzarella, basil, salt and pepper, mix well
11. On a baking dish, lined with foil and sprayed with pam, place the mushrooms inside up
12. Put about 2-3 tbsP of the filling inside the mushroom (depending on size of mushroom)
13. Bake in the oven at 375 degrees for 20 minutes