Season Portobello mushrooms with ½ of the Club House Italiano Seasoning and ½ of the olive oil. Bake Portobello mushrooms on a baking tray in a 400°F (200°C, Gas Mark 6) oven for 10 minutes. Season tomatoes and cheese with remaining seasoning. Assemble salad by stacking ingredients in the following order.
Step 1: Portobello mushroom, Bocconcini cheese and Roma tomatoes
Step 2: Bocconcini cheese and Roma tomatoes
Step 3: Repeat Step 2
Drizzle 2 tsp (10 mL) olive oil and 1 tsp (5 mL) vinegar over each stack. Garnish each portion with fresh julienne of basil.
