Baby Portobello Napoleons with Fresh Mozzarella

By Hklbrries

Ingredients

• 2 cups balsamic vinegar
• 6 baby portobello mushrooms, cleaned and stemmed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 6 (1/2-inch) slices fresh Mozzarella cheese
• 1 Roma tomato, sliced
• 6 fresh basil leaves
• 1/4 cup pine nuts

Preparation

Step 1

Pour vinegar into a saucepan and cook over high heat until reduced by half. Set aside to cool.

Preheat a grill pan over medium-high heat.

Brush mushrooms with olive oil and sprinkle with salt and pepper. Grill for 2-3 minutes on each side, or until tender.

Remove from the grill and top each mushroom with a slice of mozzarella, a slice of tomato and a basil leaf.

Sprinkle with pine nuts and drizzle with the balsamic glaze.