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GrillMachine - Stuffed Portobellos

Source of Recipe

from jodi, a rdj newsletter reader


List of Ingredients

2 tablespoons balsamic vinegar
1, juice from a large lemon
2 teaspoons Worcestershire sauce
2 tablespoons extra virgin Olive oil,
...plus more, for drizzling
4 medium/large Portobello mushroom caps
grill seasoning spice blend,
...or coarse salt and black pepper
3 large plum tomatoes, seeded and diced
2 teaspoons dried rosemary, or
...2 tablespoons finely chopped fresh
1/2 pound thinly shredded smoked Mozzarella cheese


Recipe

Combine the vinegar, lemon juice, Worcestershire sauce
and the 2 tablespoons of oil together in a bowl or large
zip lock type food storage bag as marinade.
Coat mushroom caps evenly in the marinade.
Preheat indoor grill to high/400 degrees.
Place mushroom caps on the grill cap side up.
Season with grill seasoning.
Cook mushrooms 4 to 6 minutes on each side.
Combine tomatoes, rosemary, and mozzarella.
Drizzle with a little oil and toss together.
Fill the mushroom caps with the tomato mixture.
(The mushrooms will look like small pizzas.)
Place caps in grill machine until the cheese melts, for
approximately 1 to 3 minutes.
Makes 4 servings.

Notes:
Serve as is, or place stuffed caps on garlic toast or sliced
grilled crusty bread to catch the juices.

Outdoor cooking:
For an outdoor gas grill, preheat to medium high setting.
For an outdoor charcoal grill, prepare coals and cook
mushrooms 6 inches from hot coals.
Cook mushrooms covered, or under tin foil tent and turn
occasionally.