Thank you Rodney!  We met at the Upper Township Farmer Market.

I wrote this down really quick so here it is.

First saute sweet onions, red peppers, button mushrooms, asparugus tips, and fresh spinach & basil.  Then carefully use this as a topping for your portebello mushrooms.  Top it off with thin slices of fresh mozzarella and slowly grill.  Finish with a healthy drizzle of DIVINO Classic Balsamic Vinegar.

Can’t wait to pick up some fresh portebello mushrooms to try!