Portobello Stack

3 large portobello mushrooms

Marinade:
1/4 cup olive oil
2 cloves garlic, minced
1 tsp rosemary
1/2 tsp dried thyme
salt/pepper to taste
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1 large onion
1-2TBSP olive oil
1/4 tsp ground tumeric
1 1/4 tsp ginger
3 large red peppers
1-2 TBSP olive oil or vegetable broth
2 TBSP honey
1 TBSP balsamic vinegar
salt/pepper to taste
Monteray Jack cheese, about 2 ounces, shredded

Temove stems from mushrooms & wipe the caps. slice caps 1/4 to 1/2 inch thick. Combine the ingredients for the marinade, & brush on both sides of the mushroom slices & set aside.

Slice onion very thin & saute in oil. Stir in tumeric & ginger & cook over very low heat until carmelized (about 30-40 minutes).

Slice peppers thin (in strips) & saute in oil or vegetable broth until crispy tender. combine the honey & vinegar & add to the peppers. Mix well, remove from pan & set aside. Use heavy pan & hot heat.

When onions & peppers are cooked & ready, saute the mushrooms in a heavy pan for about 5 minutes or until tender.

Divide the mushrooms, onion, & peppers in half. On a cookie sheet lined with foil, make 2 servings/layers/piles of mushroom slices, top each with a layer of peppers & then a layer of onions. Top all with cheese & bake in 350 degree oven until the cheese is melted, bubbly, & all is heated through.

Can be served open-faced on crusty bread.

Serves 2.