INGREDIENTS:12 baby portobello mushrooms, about 2 inches in diameter 2 Tbsp. olive oil 2 garlic cloves, crushed 2 large red bell peppers 12 oz. Wisconsin Queso Fresco Cheese, crumbledLime Cilantro Dressing: 6 Tbsp. extra virgin olive oil 2 Tbsp. fresh lime juice 3 Tbsp. cilantro, finely chopped 1 tsp. saltGarnish: 4 limes, quartered DIRECTIONS:Brush portobello mushrooms with mixture of olive oil and garlic. Grill or broil until they begin to brown and juices begin to exude. Remove from heat ...

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