GRILLED PORTOBELLO MUSHROOM & PLUM TOMATO

Grilled Portobello Mushrooms and Plum Tomatoes

Yield: 6-8 Servings

4 large plum tomatoes, seeds removed and sliced into thick strips

½ red onion, chopped fine

1 tablespoon white balsamic vinegar

1 teaspoon red balsamic vinegar

3 tablespoons extra virgin olive oil

1 clove garlic, crushed

Salt

Black pepper

1 tablespoon chopped mint leaves,

1 tablespoon chopped oregano leaves

1 tablespoon chopped basil leaves

3 tablespoons extra virgin olive oil

1 clove garlic, crushed

2 large Portobello mushrooms, 6-7 ounces with stems

1.               Slice tomatoes in half.  Remove seeds and slice into thick strips. Combine with chopped onion. Add mint, oregano and basil leaves in a bowl.

2.                Combine vinegars with olive oil and crushed garlic and pour over tomato mixture.  Add some salt and freshly ground black pepper. Allow mixture to marinate in the refrigerator 1 hour or longer.

3.             Remove mushroom stems and peel the outer layer from the caps. Remove gills with a small spoon. Rub clean with paper toweling. Do not rinse.

4.           Brush caps lightly with the olive oil mixed with 1 clove crushed garlic and place on a grill with the underside of the mushroom facing upward.  Turn over to cook the underside. Brush tops again while underside is cooking.  The underside will cook very fast.  Do not overcook. Portobello mushrooms lose their texture when overcooked. Remove from grill.  Cool slightly and slice into thick strips. Place the strips on both sides of the tomatoes to serve.

Note: The mushrooms may be cooked in a non-stick pan. Combine olive oil with crushed garlic over high heat. Cook as above.

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