Sabrosa roasted pepper and salsa portabello pizzas

Serves: 6 as appetizer

6 medium portabello mushroom caps, about 4 inches in diameter (see note)

2 roasted peppers or bottled roasted peppers

1 tablespoon olive oil

1 small red onion, halved and thinly sliced

1 garlic clove, finely chopped

¼ teaspoon dried oregano

Salt to taste

¾ cup Sabrosa salsa

1 cup shredded cheese, Monterey Jack or mozzarella

2-3 tablespoons chopped fresh cilantro

Prepare charcoal or gas grill.

Remove stems from mushroom caps and reserve for another use. Wipe the mushrooms caps clean with a damp towel. Cut the roasted peppers into ¼ inch strips, cut the strips in half. Heat the oil in a small skillet until hot. Add the onion slices and saute until golden, about 5 minutes.

Add the garlic and oregano and cook 1 minute. Stir in the pepper strips and remove from heat. Season with salt.

Spoon about 2 tablespoons Sabrosa salsa on the gill side of the mushroom caps. Distribute some of the roasted pepper mixture over the salsa. Place mushrooms directly on the cooking grate of a grill and cook until mushroom caps are tender, about 5 minutes. (Cook on direct charcoal heat and direct with medium heat on a gas grill.) Sprinkle the caps with cheese.

Cover the grill and cook until the cheese is melted, 2-4 minutes. Sprinkle with cilantro and serve immediately.

Note Substitute 3 small prepared pizza crusts for the mushroom caps if you like.

Source: Adapted from Duane Sabrosa of Sabrosa Foods Inc.