Artichoke-Stuffed Portobellos

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 4 large portobello mushrooms, stems removed
• 1 cup canned water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fat-free Italian salad dressing
• 3 tablespoons shredded part-skim mozzarella cheese

1. In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes.
2. Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing.
3. Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.

olive oil, balsamic vinegar, portobello mushrooms, water, sweet red peppers, oregano, salt, pepper, italian salad dressing, mozzarella cheese

Taken from www.tasteofhome.com/recipes/artichoke-stuffed-portobellos/ (may not work)