Ingredients
4 Large Portobello’s
3 Cubano or Bell Peppers
Olive Oil
Gruyere Cheese
pepper
Preparation
Grill Peppers until charred - place in brown bag until cool. Remove seeds and slide into thin strips (set aside)
Clean Portobello’s with a damp cloth remove stem and gills -Rub Portobello’s with olive oil and grill approx. 1 minute per side - be careful to not burn.
Place on a cookie sheet. Lay thin strips of roasted pepper on portobello and thinly slice gruyere cheese on top of roasted peppers - broil in the oven just until cheese has melted remove place on a platter and serve.
