- 2 tablespoons balsamic vinegar
- 1 large lemon, juiced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons extra virgin olive oil (EVOO), plus more, for drizzling
- 4 medium to large portobello mushroom caps
- Coarse salt and black pepper, or grill seasoning
- 3 large, firm plum tomatoes, seeded and diced
- 2 sprigs fresh rosemary leaves (about 2 tablespoons), finely chopped
- 1/2 pound fresh smoked mozzarella, thinly sliced
- Garlic bread or crusty bread, sliced and toasted (optional)
Combine first four ingredients in a bowl or large sealable food storage bag. Coat mushroom caps evenly in marinade.
If you are using an indoor grill pan, pre-heat to 400°F or high. If you are using an outdoor gas grill, pre-heat to medium-high; for a charcoal grill, prepare coals and cook mushrooms six inches from hot coals. If you are using an indoor grill pan, pre-heat your oven to 425°F.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. Mushrooms will cook 4-6 minutes on each side. Cook mushrooms covered or under foil tent and turn occasionally.
Combine tomatoes, rosemary and smoked mozzarella. Drizzle with EVOO and toss. Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas.
Remove caps from grill pan and place in oven until cheese melts, or you can close grill lid or replace foil tent over mushroom caps to melt cheese; it will take 1-3 minutes. Serve as-is, or place stuffed caps on garlic toast or sliced crusty bread to catch the juices.