Grilled Portobello Mushroom Caprese Stack

Name: Grilled Portobello Mushroom Caprese Stack
Ingredients: 2 tablespoon balsamic vinegar; juice from 1 large lemon; 2 teaspoon worcestershire sauce; 2 tablespoon extra-virgin olive oil; salt and freshly ground black pepper, to taste; 4 large portobello mushroom caps, cleaned and gills removed; 2 large plum or vine-ripened heirloom tomatoes, sliced into 1/2-inch-thick slices; 2 sprigs fresh basil, chopped; 1/2 pound fresh mozzarella cheese, sliced

Patricia Stagich|July 8, 2013 2:00 pm EST

4.5 (2 ratings)

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These meaty mushrooms marinate in a delicious balsamic vinaigrette, are grilled to prefection, and served warm.

Servings

4

Ingredients

2 tablespoon balsamic vinegar
juice from 1 large lemon
2 teaspoon worcestershire sauce
2 tablespoon extra-virgin olive oil
salt and freshly ground black pepper, to taste
4 large portobello mushroom caps, cleaned and gills removed
2 large plum or vine-ripened heirloom tomatoes, sliced into 1/2-inch-thick slices
2 sprigs fresh basil, chopped
1/2 pound fresh mozzarella cheese, sliced

Directions

Combine the marinade ingredients and pour over the mushrooms. Cover and refrigerate at least 1 hour or up to 8 hours.
Remove the mushrooms from marinade and reserve the marinade for later use.
Season the tomato slices with salt and pepper.
Heat a grill to medium-high heat and grill the mushrooms until cooked through and tender, about 10-15 minutes. When mushrooms are tender and still warm, layer with mozzarella, tomato slices, and chopped basil. In a small saucepan, heat the marinade until warm. Serve the stack on a plate or in a bowl and drizzle with the warm marinade.