Stuffed Portabello Mushrooms

Ingredients:
- 2 medium Portabello mushrooms
- 1/4 c. Prosciutto ham, thinly sliced
- 1/4 c. fresh basil leaves
- 3/4 c. whole pimentos
- 1/2 c. shredded Monterey Jack cheese
- 1/2 c. shredded Cheddar cheese
- 1 (8 oz.) bottle Caesar dressing

Directions:
- Remove stem and skin mushroom caps by grabbing edge with thumb and forefinger and pulling.
- Put caps in small bowl and pour dressing over.
- Marinate 2 hours in refrigerator.
- Shake off excess dressing and put mushroom caps, round side down, in baking dish.
- Divide remaining ingredients and layer half in each cap starting with basil, followed by Prosciutto ham and Monterey Jack and Cheddar cheeses.
- Slice pimentos 1/2-inch thick and crisscross over top of stuffed caps.
- Bake at 400° for 5 minutes.
- Makes 2 servings.