- 2 large portobello mushrooms (4 ounces each), stems removed
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 4 tomato slices
- 2 slices mozzarella cheese
- 2 slices Italian bread (1 inch thick)
- Chopped fresh basil
- Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes.
- Place mushrooms on a greased rack of a broiler pan, stem side down; reserve remaining marinade. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute.
- Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil. Yield: 2 servings.
Originally published as Portobello Melts in Quick Cooking March/April 2005, p52
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