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Author Notes: I concocted this recipe as a anniversary treat for my husband years ago. I've seen many recipes like this, but I really like the smoked cheese ,it just adds another layer of flavor. —Bee
- 2 tablespoons balsamic vinegar
- 1 large lemon, juiced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 4 medium to large portobella mushroom caps
- course salt
- black pepper
- 3-4 firm heirloom tomatoes seeded and chopped roughly
- 2 tablespoons finely chopped rosemaru or basil
- 1/2 pound smoked mozzeralla thinly sliced
- optional crusty bread
- Combine first 4 ingredients in a plastic bag. Coat mushroom caps evenly in marinade. Let rest for 1/2 hour.
- Place mushroom caps on the grill cap-side-up and season with salt and pepper. Cook mushrooms covered or under tin foil tent and turn occasionally. Mushrooms will cook 4 to 6 minutes on each side.
- Combine tomatoes, rosemary or basil and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella.
- Close grill lid or place tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on sliced crusty bread to catch the juices.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Tennessee Whiskey Is the Tops
Plus, a blackberry cocktail to drink all season long
Tennessee whiskey is the tops.
Just for the halibut.
The zucchini spaghetti of Italy.
Savor the season.
This pasta's mint to be.