The assembled ingredients: portabello mushroom caps, polenta, garlic, mozzarella, tomato, fire-roasted red peppers, cooking twine, bag o' salad, and -the most important ingredient- dirty sapphire martini [Just in case it's bad, you ... meaning me ... will be drunk and it won't matter].
After rinsing the mushroom caps, brush with olive oil. Stuff the caps with polenta. layer with sliced mozzarella and a slice of tomato (which I deseeded and filled with polenta). Tie together with the twine. Place in baking dish.
While baking at (about) 450 for (about) 30 minutes, make the red pepper puree with the red peppers, garlic, olive oil, some pepper, salt, and basil.
[I *heart* my little handmixer/food processor thingy]
Cooking takes a long time ...
I could've assembled a salad like this, but I decided that 1) bag o' salad is much easier and 2) I really don't like cooking in my underwear. [I much prefer to cook nekkid.]
And, the final product:
The verdict: YUMMILICIOUS
*burpy garlic smooches*