Artichoke & Mushroom Antipasto
2 Portabella Mushrooms
6 Tbsp Cains Light Blush Wine Vinaigrette Dressing
1 can Artichokes in water cut in half
1 oz Black Olives
1 Plum Tomato cut into quarters
2 Basil Leaves
1 tsp Grated Peccorino Cheese
Brush Portabella mushrooms with 2 Tbsp Cains Light Blush Wine Vinaigrette Dressing. Pre-heat oven to 350 degrees. Place mushrooms onto cookie sheet and bake for 12-15 minutes. Let cool. Cut mushrooms into long 1/2 inch strips. Toss together artichokes, olives, tomatoes and mushrooms with remaining vinaigrette dressing. Garnish with fresh basil leaves and sprinkle with grated cheese.
Servings: 2
Prep Time: 25 min
|
|
