4 large portobello mushrooms (about 4″ diameter), stems removed
2 Tbl. olive oil
2 cups ricotta cheese
4 oz. fresh mozzarella, diced
2 Tbl. chopped fresh basil
1 cup fresh spinach leaves, cut into thin strips
1/4 tsp. black pepper
pinch of salt
1 yellow pepper, cut into 4 1/2″ thick rings
1/2 cup grated parmesan cheese
confetti cut red peppers and remaining yellow peppers
4 cups mixed greens
Brush the tops of each mushroom with a little oil. Turn over so that the grill side is facing up.
In a small bowl, combine the ricotta, diced mozzarella, basil, spinach, pepper and salt. Mix well. Divide the mixture in the center of each mushroom. Top with 1 ring of pepper and some grated parmesan cheese. Place on grill with medium coals and cover grill or in a 350 degree oven for 10-12 min. or until cheese in center is melted and warmed through. Place on bed of mixed greens and confetti peppers. Serve at once. Serves 4 as a salad.