portabella in pepper

Tapas are for virgins.  But not for long…
This recipe is pretty involved, but the delicious payoff is well worth your trouble.

3 large portabella mushrooms
Balsamic vinegar
2 large red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Coat portabella mushrooms in olive oil and balsamic vinegar, salt and pepper. Let sit one hour.

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.

Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.

In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Pour sauce in baking dish, put mushrooms in sauce and cover with parmesan cheese. Bake 10 minutes in 350* oven or until mushrooms are tender

Top with some plain goat cheese and serve with toasted crostini