• 2 Portobello mushroom steak caps
  • Onion ring slices
  • Bell pepper ring slices
  • Parmesan cheese
  • 1/4 cup J. Olive Co. Black Mission Fig Balsamic
  • 2 tbs J. Olive Co. Wild Mushroom & Sage Olive oil
  • kosher salt
  • Garlic powder
  • Black pepper


  1. Preheat oven to 400 degrees.
  2.  Marinate mushroom caps for 30 minutes in :
  3.  Place mushroom caps (bottoms up) on a baking sheet.
  4. Season marinated mushroom caps to taste with kosher salt.
  5. Top mushroom caps with bell pepper slices, onion slices and a sprinkle of parm cheese.
  6. Top off with a drizzle of Wild Mushroom and Sage Olive oil.
  7.  Bake at 400 degrees for 15 minutes. Then broil on high for 5 minutes to brown tops.

Recipe courtesy of Clean Kitchen.