roasted portobellos and red peppers

So... yum.

Maybe it's because I was a vegetarian for such a long time, but appetizers like this honestly make me swoon. I love portobello mushrooms in a seriously intense way -- and mix in some veggies, garlic and a generous topping of blue cheese? I could eat this for breakfast.

Do you guys have those weekends where you discover some amazing show on Netflix on demand, and then suddenly it's Sunday night and you haven't left your apartment in 72 hours? It happens to us every few months and, I admit, I kind of love it.

This time about a week ago, on the recommendation of a few friends, we finally discovered Friday Night Lights -- and now we've watched the first four seasons and are seriously sleep-deprived. I can't believe we have to wait a month for the last season!

Also, I am basically a curse on television shows. Why do I always seem to discover these amazing shows right as they get canceled? So frustrating!

But I digress. During one of those lazy days, I happened to have the ingredients for this dish sitting in our fridge. You know what makes for a totally delicious brunch? Not having to leave your apartment. :-) Oh, and some portobello mushrooms, blue cheese and roasted peppers.

Don't forget to enter the COVERGIRL giveaway by Friday!

Mushroom and Roasted Peppers from Sugarlaws

INGREDIENTS

2 portobello mushrooms, stems removed

2 tablespoons olive oil, separated

2 cloves garlic, thinly sliced

1/2 shallot, thinly sliced

1 red pepper, minced

1/3 cup blue cheese, crumbled

Salt

Freshly ground pepper

DIRECTIONS

Preheat oven to 450 degrees F. Line a baking sheet with a piece of aluminum foil.

Brush the mushroom on both sides with 1 tablespoon of olive oil and place gill-side up onto the baking sheet. Roast in the preheated oven until the mushroom is tender, about 20 minutes.

Meanwhile, in a medium saute pan, cook the red pepper, shallot and garlic in the other tablespoon of olive oil. Add salt and pepper to taste. Cook until the garlic and shallot are fragrant and the pepper is tender.

Spoon the pepper mixture over the roasted portobellos and sprinkle with blue cheese. Serve warm.

Serves two.