Grilled Stuffed Portobello Mushrooms
Serves 4

4 medium portobello mushroom(s), caps, stems removed, wiped clean
with a damp paper towel
2 tsp balsamic vinegar
1 sprays olive oil cooking spray
2 cup roasted red peppers, water-packed, diced
1 tsp minced garlic, about 1 small clove
1 Tbsp basil, fresh, chopped
1 Tbsp olive oil, extra-virgin
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 oz Parmesan cheese, Parmigiano Reggiano suggested, thinly sliced*

Heat a grill or grill pan to medium-high heat.

Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.

Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4
to 5 minutes more; remove to a plate to cool.

Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.

Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4
quarters per serving.

Notes
*Use a microplane to cut paper-thin slices of cheese.
Linda in NM

http://www.nancyskitchen