Balsamic Glazed Portabella Mushroom Caps Stuffed with Crawfish

4 large portabella mushroom caps, stem and gills removed
1 large tomato, thickly sliced
1 large green bell pepper, sliced into rings
1 bottle Balsamic Vinaigrette (can be store bought or homemade)
Extra virgin olive oil
Sea salt, black pepper, garlic powder
2 c. peeled boiled crawfish or fresh crawfish (which need to be sautéed)
Freshly grated cheese of your choice like parmesan, Swiss, Monterey Jack, etc., optional

1. Place foil on bottom of baking sheet and spray with PAM.
2. Take the cleaned mushroom caps and place on baking sheet.
3. Drizzle with olive oil and season with salt, pepper and garlic powder (on all sides of caps).
4. Place a thick slice of tomato into the belly of the mushroom cap and top with the bell pepper ring.
5. Season with more salt, pepper and garlic powder.
6. Drizzle with more olive oil.
7. Drizzle with the balsamic vinaigrette.
8. Place the baking sheet in a 350 oven.
9. Bake until the mushroom cap starts to brown on the edges.
10. Meanwhile, take your crawfish tails (I had some leftover from a crawfish boil. If you do not have any, take about ½ lb. of fresh crawfish tails and saute in a pan until almost cooked, about 2-3 minutes. Be sure to season crawfish if they are fresh. The boiled ones will already be seasoned.
11. When the mushroom caps are almost done, remove pan from oven and place a scoop of crawfish on top of each cap. If you have extra, just place around on the baking sheet.
12. Drizzle with more balsamic vinaigrette.
13. Place back in oven and cook another 5-6 minutes. If you choose to put cheese, also put at this time so that it can melt.
*****You can also substitute shrimp or crabmeat or even left over ground meat, like taco meat, etc. You can also add other veggies like onions, beans, corn, broccoli, etc.