Yield: Serves 4
Ingredients
- 4 large Portabello mushroom caps, cleaned
- ¼ cup of balsamic vinegar (62ml)
- 2 tablespoons of olive oil (30ml)
- 1 teaspoon of dried basil (5ml)
- 1 teaspoon of dried oregano (5ml)
- 1 tablespoon of minced garlic (15ml)
- Salt and pepper to taste
- 4 slices of mozzarella cheese
Directions
- Place the mushrooms in a large plastic bag. Add the balsamic vinegar, olive oil, basil, oregano, garlic and salt and pepper. Place them into the fridge to marinate for 15-30 minutes
- Preheat the grill to high heat.
- Oil the grill to help avoid sticking. Remove the mushrooms from the baggie. Place the mushrooms top side down on the grill and cook for 2 minutes. Flip and cook for another 2 minutes. Flip again and add a slice of cheese to each mushroom. Continue to cook for another 2-3 minutes until the cheese melted and the mushroom is tender and cooked through.