Ingredients
1 tablespoon olive oil1 tablespoon balsamic vinegar4 large portobello mushrooms, stems removed1 cup canned water-packed artichoke hearts, rinsed, drained and coarsely chopped1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons fat-free Italian salad dressing3 tablespoons shredded part-skim mozzarella cheese
Preparation
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 cooking spray. Broil 4-6 in. from the heat for 4 minutes.
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.
