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Tina Cornett; Styling: Mary Lyn Hill

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

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

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

Nutrition Facts

230 calories; fat 13.1g; cholesterol 17mg; sodium 356mg.
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