Cover mushrooms in drizzle of balsamic dressing and set aside.

Place bell peppers on cooking tray and place in a 350 degree oven for about 30-45 minutes, or until peppers release some juice and are tender.

Slice peaches into 1/4 inch wide pieces and reserve.

When peppers are done, remove and place in a brown bag for 5-10 minutes. Take out and peel off skin with back of a spoon. Seed the peppers and cut into julienned pieces about 1/4 inch wide.

Heat on medium sauté pan under medium-low heat and drizzle with oil.

Place mushrooms in pan and season with salt and pepper. Cook mushrooms until tender, about 5-8 minutes. Remove and slice into 1/4 inch wide julienne.

Cut basil into 1/2 inch bit size pieces.

Toss arugula, basil, peaches and with balsamic dressing. Distribute between two salad plates.

Top with julienned bell peppers and portabellas. Top with additional basil and grated cheese and serve immediately.