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Marinated Portabella Mushrooms

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


2 to 3 pounds portabella mushrooms

2 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil

4 Tablespoons Brennan’s Chiles N Balsamic Vinegar

1/2 cup arugula

3 Tablespoons  Bear Pond Pesto

8 oz fresh Mozzarella, sliced

3-4 Roma tomatoes, sliced lengthwise

salt and pepper to taste

A tasty side dish year round, but particularly yummy on the grill.

Marinate portabellas in olive oil and vinegar in a plastic bag for a few hours.

Then, grill or bake at 350F until cooked through. Top each with arugula, a dollop of pesto, cheese and tomato. Salt and Pepper to taste. Serve.