Serves 8-12

Preparation time: 30 minutes

Ingredients:

• 8-10 Portobello mushrooms

• 1 jar artichoke hearts - drained

• 1 small jar marinated sweet red pepper strips

• 8 ounce package shredded provolone or mozzarella cheese

Tools:

• Tongs or spatula for grilling

• Cookie Sheet

• Aluminum Foil

Directions:

  1. Preheat oven to 350 degrees

  2. Wash mushroom caps - remove stem

  3. Grill on each side - remove

  4. Line grilled mushrooms onto a foil-lined cookie sheet and place an artichoke heart on the scooped side

  5. Add a few pepper strips to each mushroom and cover each mushroom with cheese

  6. Back until the cheese melts - approximately 10-15 minutes

  7. Cut each mushroom into toothpick size bites - about 6 per mushroom