Makes 6 servings
- 2 roasted red, yellow or green bell peppers (or a combination of them; you can use
- roasted peppers purchased from the deli case or bottled roasted peppers if you
- 1 tablespoon vegetable or olive oil
- 1 small red onion, halved, thinly sliced
- 1 garlic clove, finely chopped
- ¼ teaspoon dried oregano, preferably Mexican
- Salt to taste
- 6 medium portobello mushroom caps, about 4 inches in diameter
- ¾ cup any flavor Frontera Grilling Sauce
- 1 cup shredded cheese, such as Monterey Jack or mozzarella
- 2 to 3 tablespoons chopped fresh cilantro
- Cut the roasted peppers into ¼-inch wide strips; cut the strips in half. Heat the oil in a small skillet until hot. Add the onion slices and sauté until golden, about 5 minutes. Add the garlic and oregano; cook 1 minute. Stir in the pepper strips and remove from the heat. Season with salt.
- Preheat a gas grill to medium or prepare a charcoal fire, letting coals burn until covered with gray ash and medium-hot.
- Remove the stems from the mushroom caps and reserve for another use. Wipe the mushroom caps clean with a damp towel. Spoon about 2 tablespoons of the sauce on the underside of the caps. Distribute some of the roasted pepper mixture over the sauce.
- Place on the grill then cover the grill and cook until mushroom cap is golden and tender, about 5 minutes. Sprinkle the caps with the cheese; re-cover the grill and cook until the cheese is melted, usually 2 to 4 minutes. Serve immediately sprinkled with the cilantro.
Variation: You can substitute 6 small Boboli pizza crusts for the mushroom caps.