Portobellini Cheese Melts with Pesto and Peppers

The mushroom juices running with every bite and packed with that earthy flavor. The peppers sweet and savory delicately smoothed by the caramelized onion and elevated by the garlic housed in our homemade pesto so tasty fresh and buttery, and that crusty chewy melted Fontina cheese absolutely delicious.

8 medium portobellini mushrooms
2 small purple onions
3 mini red peppers
3 mini yellow peppers
3 orange peppers
1 garlic clove minced
1 teaspoon oregano
2 tablespoons extra virgin olive oil
4 teaspoons pesto
1/2 cup of grated Fontina cheese (or cheese of your choice)
Salt and pepper to taste

View the full recipe at Sugar Love Spices →