Ingredients
8 portobello mushrooms
2-3 bufala mozzarella balls
roasted red peppers
spring greens
Marinade:
1 cup extra-virgin olive oil
4 cloves garlic, minced
1 large shallot, minced
Zest and juice of 2 lemons
2 T. basalmic vinegar
1 tablespoon chopped fresh oregano
1/2 tablespoon chopped fresh thyme
2 teaspoons honey
1 T. oregano
1 tsp dried thyme or 1 T. fresh
2 teaspoons salt
2 teaspoons freshly ground black pepper
Preparation
Heat olive oil in a saucepan, adding minced shallot and whole garlic cloves. Cook for 2-3 minutes, remove from heat and cool. Add basalmic vinegar, lemon juice and zest, salt & pepper, oregano and thyme, and whisk until blended.
Remove stems and brush dirt from mushrooms. Brush with marinade at room temp for 45 minutes.
Grill mushrooms for 20 minutes or until done. Put crown side down and top with bread crumbs mixture, close grill and bake for 5 minutes. Layer each cap with a thick slice of tomato, additional crumbs, then roasted pepper, then mozzarella. Close grill and allow cheese to warm to the point of melting.
Serve over spring greens.
