Marinated Portabella Mushrooms
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.