|Portobello mushroom caps||2|
|Extra virgin olive oil||2 Tablespoon, divided|
|Mozzarella cheese||2 Ounce, cut into 2 1/2-inch-thick slices|
|Roasted red peppers||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1 Tablespoon|
1. Brush mushrooms with 1 tablespoon of oil. Season with salt and pepper.
2. Heat a nonstick skillet over medium-high heat. Add mushrooms, stem-side down, and cook until warm, about 4 minutes. Turn; top with cheese, basil, and peppers. Continue cooking until mushrooms are piping hot and cheese is warm but not melted, 3 to 5 minutes longer.
3. Transfer mushroom stacks to plates. Drizzle with vinegar and remaining tablespoon oil. Season with additional salt and pepper to taste.
Serving size: Complete recipe
Calories 510 Calories from Fat 392
% Daily Value*
Total Fat 43 g66%
Saturated Fat 9.6 g48.2%
Trans Fat 0 g
Cholesterol 44.8 mg14.9%
Sodium 932.4 mg38.8%
Total Carbohydrates 12 g3.8%
Dietary Fiber 2.6 g10.5%
Sugars 5.2 g
Protein 17 g33.9%
Vitamin A 50.3% Vitamin C 47.4%
Calcium 30.8% Iron 8.1%
*Based on a 2000 Calorie diet