Portabella Vegetable Stack
  • 2 portabella mushroom caps, stems
  • and gills removed
  • 2 roasted red peppers
  • 2 large slices eggplant
  • 2 large slices yellow squash
  • 2 large slices zucchini
  • 2 large slices onion
  • 4 oz Italian House Dressing
  • 4 oz crumbled Gorgonzola Cheese
  • Salt and pepper to taste
  1. Lay vegetables in pan or zipper bag, coat with dressing. Allow to marinate under refrigeration for 2 to 4 hours. Grill vegetables on both sides to desired doneness. Before removing portabella from grill, fill caps, top down, with Gorgonzola and let melt. Put one cap, top down, on bottom of serving plate. Layer all vegetables on top of mushrooms to form stack. Place other portabella on top, with top up. Serve immediately.