What you need: measuring spoons/cups, cutting board, paring knife, chef’s knife, baking sheet, aluminum foil, non-stick cooking spray
- 6 portobell0 mushroom caps
- 1 tbs each finely chopped yellow & orange peppers (about 1/3 of each pepper)
- 6 oz shredded pepper jack cheese
- baby arugula (about 6 oz)
- salt & pepper to taste
Peel and clean the mushroom caps and place on a foil lined baking tray (sprayed with a non-stick spray). Salt and pepper the mushrooms and then divide the cheese evenly among the caps. Sprinkle the peppers over the top of the cheese. Bake in the oven for approximately 6 – 8 minutes. Cheese will be bubbling and gooey. Turn oven to broil and crisp up the cheese on top for an additional 2 minutes.
To Serve: Toss the arugula with Kitchen Moxie Vinaigrette and divide evenly on six salad plates. Place the warm mushroom on top in the center of the salad. Serve immediately.