Bee's Notes:
2 tablespoons balsamic vinegar Ask a question about this ingredient
1 large lemon, juiced Ask a question about this ingredient
2 teaspoons Worcestershire sauce Ask a question about this ingredient
2 tablespoons extra virgin olive oil, plus more for drizzling Ask a question about this ingredient
4 medium to large portobella mushroom caps Ask a question about this ingredient
course salt Ask a question about this ingredient
black pepper Ask a question about this ingredient
3-4 firm heirloom tomatoes seeded and chopped roughly Ask a question about this ingredient
2 tablespoons finely chopped rosemaru or basil Ask a question about this ingredient
1/2 pound smoked mozzeralla thinly sliced Ask a question about this ingredient
Combine first 4 ingredients in a plastic bag. Coat mushroom caps evenly in marinade. Let rest for 1/2 hour.
Ask a question about this stepPlace mushroom caps on the grill cap-side-up and season with salt and pepper. Cook mushrooms covered or under tin foil tent and turn occasionally. Mushrooms will cook 4 to 6 minutes on each side.
Ask a question about this stepCombine tomatoes, rosemary or basil and smoked mozzarella. Drizzle with oil and toss.
Ask a question about this stepFill mushroom caps with tomato mixture and top with sliced mozzarella.
Ask a question about this stepClose grill lid or place tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on sliced crusty bread to catch the juices.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
