Stuffed Portabello Mushrooms - cooking recipe

Ingredients

2 medium Portabello mushrooms
1/4 c. Prosciutto ham, thinly sliced
1/4 c. fresh basil leaves
3/4 c. whole pimentos
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded Cheddar cheese
1 (8 oz.) bottle Caesar dressing

Preparation

Remove stem and skin mushroom caps by grabbing edge with thumb and forefinger and pulling.
Put caps in small bowl and pour dressing over.
Marinate 2 hours in refrigerator.
Shake off excess dressing and put mushroom caps, round side down, in baking dish.
Divide remaining ingredients and layer half in each cap starting with basil, followed by Prosciutto ham and Monterey Jack and Cheddar cheeses.
Slice pimentos 1/2-inch thick and crisscross over top of stuffed caps.
Bake at 400\u00b0 for 5 minutes.
Makes 2 servings.