Portobello and Provolone
Note: I made these last night and I would ease up on the oregano to at least half, as it is the strongest flavor and tends to dominate the brilliant mixture of mild cheeses and hint of balsamic. I opted for the fontina instead of the provolone. Certainly very good as written below but that is my opinion. Also, hard to find the big portabellos in regular stores. New Seasons on Cornell seems to always have them.
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Preheat oven to 400 degrees. Wisk oil, vinegar, salt & pepper together. Prepare mushrooms: wash, cut out stems, gills. Place in glass dish, round side up, pour oil mixture over, rub with fingers. Turn over, sprinkle with salt & pepper. Marinate 10 minutes.
Precook shrooms: Place on baking sheet, round side up. Bake 10-12 minutes, turn 10-12 minutes. Let sit & cool. Assemble: In bowl, mix cheeses and oregano. Put mixture evenly over 4 caps, followed by tomato. Place remaining caps on to, round side up.
Grill: Brush grill with oil & preheat to medium. Grill for 3-5 minutes or until cheese has begun to melt. Turn, press to flatten. Cook 2 minutes more until dark brown and cheese has melted completely! Cool slightly… serve.
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