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
Ingredients
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2 tablespoons
balsamic vinegar
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1
large lemon, juiced
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2 teaspoons
Worcestershire sauce
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2 tablespoons
extra virgin olive oil, plus more for drizzling
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4
medium to large portobella mushroom caps
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course salt
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black pepper
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3-4
firm heirloom tomatoes seeded and chopped roughly
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2 tablespoons
finely chopped rosemaru or basil
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1/2 pound
smoked mozzeralla thinly sliced
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optional crusty bread
Directions
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Combine first 4 ingredients in a plastic bag. Coat mushroom caps evenly in marinade. Let rest for 1/2 hour.
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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.
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Combine tomatoes, rosemary or basil and smoked mozzarella. Drizzle with oil and toss.
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Fill mushroom caps with tomato mixture and top with sliced mozzarella.
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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.
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