Grilled Stuffed Portobellos

By slmorgan13

Ingredients

• 2 tablespoon balsamic vinegar
• 1 large lemon; juiced
• 2 teaspoon worcestershire sauce
• 2 tablespoon extra virgin olive oil
• 4 med - lg portobello mushroom caps
• 3 lg plum tomatoes; seeded, diced
• 2 sprigs rosemary; finely chopped
• 1/2 lb smoked mozzarella; thinly sliced

Preparation

Step 1

Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom marinade.

Place mushroom caps on the grill cap side up and season with grill seasoning or salt and pepper. Cook mushrooms 4 to 6 minutes each side on foil, turning occasionally.

Combine tomatoes, rosemary, and smoked mozzarella; fill the mushroom caps, and let cook until cheese melts