Artichoke & Mushroom Antipasto

2 portabella mushrooms 
6 Tbsp Cains® Light Blush Wine Vinaigrette Dressing 
1 can artichokes in water cut in half 
1 oz black olives 
1 plum tomato cut into quarters 
2 basil leaves 
1 tsp grated peccorino cheese
Brush Portabella mushrooms with 2 Tbsp Cains Light Blush Wine Vinaigrette Dressing. Pre-heat oven to 350 degrees. Place mushrooms onto cookie sheet and bake for 12-15 minutes. Let cool. Cut mushrooms into long 1/2 inch strips. Toss together artichokes, olives, tomatoes and mushrooms with remaining vinaigrette dressing. Garnish with fresh basil leaves and sprinkle with grated cheese.
Servings: 2
Prep Time: 25 min

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