4 portobella mushroom caps
1/2 (8 oz) bottle Italian dressing
1 (14oz) jar marinara sauce
1 (7oz) jar roasted red bell peppers, drained and sliced
8 slices mozzarella cheese
1/2 tsp. dried orgenao
1/2 tsp. dried basil
Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for 15 minutes.
Preheat grill med-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
Oil the grill grate. Place the mushrooms on the grill, and cook for 7-10 minutes on each side, until lightly toasted.
Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish, bottom side up, and top with peppers and remaining marinara sauce. Place two slices of cheese on each mushroom, and sprinkle with oregano and basil.
Broil for 3 to 5 minutes, or till cheese is melted. Serve hot.
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