Portobello Mushroom Gorgonzola Salad

This one is an original...

1 Head of Bib (aka Boston) Lettuce

1/2 Red Onion

Handful of Grape Tomatoes

1 Avocado

3 Bell Peppers (1 red, 1 yellow, 1 orange)

1 Cup of Dried Cranberries (Ocean Spray Craisins work beautifully)

2 Cups of Crumbled Gorgonzola Cheese (you can substitute goat cheese if you'd like)

3 Portobello Mushroom Caps 

1/2 Cup of Olive Oil

Dip mushroom caps in olive oil and place in a skillet. Cook for approximately 10 minutes on high (or until the inside of the mushrooms are warm). Approximately 3 minutes before removing the mushrooms from the skillet, sprinkle some of the cheese over the mushrooms until it melts. While mushrooms are cooking, prep the lettuce and salad ingredients and put them in a large bowl. Once the mushrooms are ready, remove them from the skillet and slice them with the cheese on them. Place mushrooms over the salad. Then throw the remainder of the crumbled cheese over the salad and place in the microwave for 40 seconds (or until cheese almost melts). Serve this salad warm with your favorite balsamic vinaigrette.