Marinate the portabellas with olive oil, savory herbs, garlic, salt and pepper for about 10 minutes.
Heat a grill or stove-top grill pan on medium heat and cook the portabellas until tender. Cool to room temperature.
Between 2 of the mushrooms, layer slices of cheese with layers of tomato jam, seasoning to taste with salt and pepper. Repeat with the remaining 2 mushrooms.
Cut each stack into 12 wedges and pick for serving.
4 large portabellas
¼ cup olive oil
Savory herbs of your choice such as thyme, sage and rosemary, chopped
2 cloves garlic, minced
Salt and pepper to taste
4 ¼-inch thick slices mozzarella cheese
Tomato jam (Click
here for the recipe.)
¼ cup olive oil
Savory herbs of your choice such as thyme, sage and rosemary, chopped
2 cloves garlic, minced
Salt and pepper to taste
4 ¼-inch thick slices mozzarella cheese
Tomato jam (Click
here for the recipe.)
This article appears in Dec 1-31, 2009.