Stuffed Portobello Mushrooms

Super easy and fast go to meal for a weeknight and perfect for entertaining too!  These stuffed portobella's are lighter and healthier than some of the other recipes out there that call for meat/sausage, but they are so filling you will not miss the meat!  


Ingredients:

4 tablespoons classic Italian dressing

2 large portobello mushroom caps

2 tablespoons balsamic vinegar

1 whole roasted red pepper, diced

1/3 cup panko bread crumbs
1/3 cup crumbled gorgonzola cheese
2 tablespoons extra virgin olive oil, plus some for drizzling
1/2 teaspoon italian seasoning blend

2 cups baby arugula

2 tablespoons italian style bread crumbs 

Prep:
Chop roasted red pepper.  Wipe off mushroom caps with damp paper towel and remove stem.

Directions:
1. Preheat oven to 350 degrees.  
2. On baking sheet lined with aluminum foil, drizzle italian dressing on baking sheet under each mushroom cap (placed top down).  Then drizzle 1 tablespoon of balsamic vinegar inside each mushroom cap and set aside.  
3.  In small mixing bowl combine red peppers, panko, gorgonzola, olive oil, italian seasoning and arugula, stir well to combine.  

4. Spoon filling into each mushroom cap and press down.  Sprinkle a tablespoon of italian bread crumbs over the top of each mushroom cap and drizzle with a little olive oil.
5. Bake for 20 minutes