- 4 large portabella mushroom caps
- 1 c Italian dressing
- 1 jar roasted red peppers
- 2 c mozzarella cheese
Marinate the mushroom caps in the Italian dressing for at least 1 hour, then barbecue caps on stem side for five minutes, turn and put a layer of roasted red peppers, and top with mozzarella. Cook until cheese is melted.