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1
Scrub the potatoes well, pat dry and then lightly coat with olive oil and a generous sprinkling of salt and pepper.
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2
Roast potatoes in a preheated 375 degree F oven for 15 to 20 minutes or until just cooked through.
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3
Cool and quarter lengthwise.
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4
Remove stem and scrape black gills from the portobellos.
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5
Brush with olive oil and season with salt and pepper.
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6
Grill, pan grill or roast until just cooked through.
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7
Cool and slice each mushroom into 12 thick slices.
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8
To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato interspersed with 3 slices of mushroom side by side in the same direction.
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9
Top with a half ounce or so of cheese and then arrange another layer at right angles to the first.
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10
Finish with a top layer of potatoes and a dollop of cheese.
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11
Construct 3 more stacks in the same manner.
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12
When ready to serve, place baking sheet in a preheated 400 degree F oven for 6 to 8 minutes to heat vegetables through and barely melt the cheese.
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13
While vegetables are heating toss the greens with vinaigrette.
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14
Place a stack on a heated plate and top with a quarter of the dressed greens.
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15
Scatter the diced peppers around and drizzle the plate with the basil oil.
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16
Serve immediately.
