Yield
4 servings
Photo: Tina Cornett; Styling: Mary Lyn Hill

How to Make It

Step 1

Cut each bell pepper into 8 strips; cut onion into 8 slices.

Step 2

Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.

Step 3

Remove vegetables from marinade, reserving marinade; set mushroom caps aside.

Step 4

Grill remaining vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until partially charred.

Step 5

Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese.

Step 6

Grill, covered with grill lid, over medium-high heat (350° to 400°) until cheese melts, turning once. Serve with reserved marinade.

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