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Roasted Mushroom Melts


8 portobello mushroom caps, halved

1 sweet onion, thickly sliced

¼ cup olive oil, divided

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

8 slices crusty Italian bread

4 tablespoons cream cheese

8 tablespoons ricotta cheese

8 ounces fresh mozzarella cheese, cut into 12 slices



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