|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.