artichoke-stuffed portobellos

prep time/cook time:  20 minutes
servings:  2

ingredients:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
4 large portobello mushrooms - stems removed
1 cup canned water-packed artichoke hearts - rinsed drained and coarsely chopped
1 7-ounce jar roasted sweet red peppers - drains and coarsely chopped
1/2 teaspoon dried oregano
12 teaspoon salt
1/4 teaspoon pepper
2 tablespoons italian salad dressing
3 tablespoons shredded mozzarella cheese

steps:
1.  in a small bowl, combine the oil and vinegar, brush over both sides of mushrooms.  place mushrooms stem-side down on a broiler pan coated with nonstick cooking spray.  broil 4-6 inches from heat for 4 minutes.

2.  meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper.  turn mushrooms over; broil 2 minutes longer.  fill with artichoke mixture; drizzle with dressing.  broil for 2-3 minutes or until heated through.  sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.

light & tasty, june/july 2006