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Panzanella-Topped Grilled Portabellas

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“Rachael Ray cooks well!”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 1. Preheat a grill or a grill pan to medium-high. Drizzle the mushrooms with.
  2. EVOO and season with grill seasoning. Grill the mushrooms until fork-tender and.
  3. well marked but not entirely soft, 3 to 4 minutes on each side.
  4. 2. Meanwhile, drizzle the bread with EVOO and grill until lightly toasted, 1 to.
  5. 2 minutes on each side. Rub the garlic all over the bread and cut into dice.
  6. 3. Place the bread in a large bowl and add the tomatoes, Cubanelle peppers,.
  7. roasted peppers, onion, cheese, arugula, basil and parsley. Dress the salad with.
  8. the red wine vinegar, lemon juice and a liberal drizzle of EVOO. Season the.
  9. salad with salt and pepper to taste. Pile the salad evenly on top of the.
  10. mushroom caps.

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