4-6 large mushroom caps
1 small bottle Italian dressing
4-6 slices Provolone cheese
2-3 red or yellow peppers
Marinate mushroom caps in Italian dressing in container large enough to cover all the mushroom caps. Let set for 2 hrs. or overnight.
Heat grill to 350 (medium) heat
Quarter and seed the peppers.
Grill caps and pepper 8-10 minutes or until peppers are soft and slightly charred.
Add sliced provolone cheese until melty. Put grilled peppers on top.
Can be served as an appetizer, entree with a vegetable, or on a sandwich bun with potato chips.