Grilled or Sautéed Portobello Mushroom Cap
Author: Pizza Today
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
- In a food processor, blend ingredients until smooth.
- Add salt and pepper to taste.
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/grilled-or-sauteed-portobello-mushroom-cap
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