Stuffed Portobello Mushrooms & Green & Red Salad

I still had 2 Portobello mushrooms left so I marinated them in olive oil and balsamic vinegar for about 2 hours. Meanwhile I cut up onions, bell pepper, and garlic and sauted them until they were beginning to caramelize. To that I added cut up tomato and rosemary from my yard. The bush is huge!

I took the mushrooms to the bar-b-que pit, just because I wanted to be outside. I cooked them not too long, maybe 15 minutes. I knew they were going back into the oven with the filling.

I stuffed the mushrooms with the onion mixture, then grated fontina cheese on the top. I also incorporated some toasted broken pieces of Italian bread that I had brushed with olive oil before toasting.

I put them in the oven at 350 for only about 10 minutes, just until the cheese started to melt.

I also made a salad with some red lettuce I got at the Farmer's Market in Lake Charles on Saturday. I also used a little Romaine lettuce, Texas 1015 onions, small mushrooms sliced, dried cranberries, and grated cheese. Add your favorite dressing and there you have it.

I think I will season a little more the onion mixture I used in the Portobello mushrooms and maybe even try different vegetable combinations next time.