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!