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