Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Balsamic vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, (minced)
  • 1 Tbs. chopped fresh basil
  • 1/2 tsp. kosher salt
  • 4 Portobello caps, (about 9 oz.)
  • 4 slices fresh mozzarella, (4 oz.)
  • 1/4 cup homemade basil pesto (OR store bought prepared pesto)
  • 8 slices Campari tomatoes, (2 tomatoes)
  • fresh basil leaves

Instruction

  • In small bowl combine Balsamic vinegar, olive oil, garlic, chopped basil and kosher salt until blended.
  • Transfer mixture to ziplock plastic bag. Add Portobello caps. Seal and marinate 30-60 minutes, turning once. Remove portobellos from bag and discard marinade.
  • Meanwhile, preheat grill for direct heat grilling.
  • Grill portobellos until tender, turning once, 9-10 minutes per side.
  • Arrange portobellos on serving platter. Top each with mozzarella slice, 1 Tbs. pesto, 2 tomato slices and fresh basil leaf.