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Ingredients
- 2 Tbsp. balsamic vinegar
- 1 lrg lemon juiced
- 2 tsp Worcestershire sauce
- 2 Tbsp. extra-virgin extra virgin olive oil plus more, for drizzling
- 4 med to large portobello mushroom caps Grill seasoning spice blend to taste (or possibly coarse salt and black pepper)
- 3 lrg hard plum tomatoes seeded, diced
- 2 Tbsp. finely-minced fresh rosemary leaves
- 1/2 lb fresh smoked mozzarella thinly sliced Garlic toasts or possibly grilled crusty bread
Directions
- Combine first 4 ingredients in a bowl or possibly large food storage plastic bag. Coat mushroom caps proportionately in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or possibly salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees or possibly "high" setting. If you are using an outdoor gas grill, preheat to medium-high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from warm coals. Mushrooms will cook 4 to 6 min on each side. Cook mushrooms covered or possibly under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mix and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees till cheese melts or possibly you can close grill lid or possibly replace tin foil tent over mushroom caps to heat cheese, it will take 1 to 3 min. Serve as-is or possibly, place stuffed caps on garlic toast or possibly sliced crusty bread to catch the juices.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 173 | 71% |
| Total Fat 19.67g | 25% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 386mg | 16% |
| Potassium 93mg | 3% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.1g | 1% |
| Protein 12.7g | 20% |
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