What you'll need:
- 1 Portobello Mushroom
- 2 Tablespoons of Balsamic Vinegar
- 1 Tablespoon of Olive Oil
- Sliced Cheddar Cheese (we used Cabot NY Sharp Cheddar)
- Roasted Red Peppers, to taste
- 1 Dam Good™ English Muffin, sliced in half
- Clean mushroom with a mushroom brush, or by rinsing in water, and drying thoroughly with a paper towel.
- Place dry, clean mushroom in a bowl with balsamic vinegar, and let sit for 5-10 minutes.
- Heat olive oil on medium heat in sauté pan until hot (about 5 minutes), and place mushroom round side down, on pan.
- While the mushroom is cooking, toast English muffin.
- Cook mushroom until it begins to juice. Flip it over, and place cheese on top to melt.
- Once English muffin is done toasting, place mushroom on the bottom half, layer with Roasted Red Peppers, and enjoy!