Aired October 23, 2007

Ingredients
2 large portobello mushroom caps, stems removed
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
3 tablespoons roasted red pepper paste OR 1 12-ounce jar of roasted red peppers, drained and pureed
4 slices smoked mozzarella cheese
Preparation

Preheat a grill pan over medium-high heat.

Drizzle mushroom caps with EVOO and place on the grill pan, gill side down, for about 3 minutes.

Flip caps and season with salt and freshly ground black pepper. Spread a spoonful or so of roasted red pepper paste over the mushroom cap in a thin layer.

Top with a slice of smoked mozzarella cheese and tent with foil to melt.

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