Grilled or Sautéed Portobello Mushroom Cap
Recipe type: appetizers
  • *Red Pepper Vinaigrette:
  • ½ roasted red bell pepper, skin removed, or ⅓ cup drained and chopped canned or bottled roasted red peppers
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
  1. In a food processor, blend ingredients until smooth.
  2. Add salt and pepper to taste.
Recipe by Pizza Today at