"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grilled Portabella Melts Recipe

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This recipe for Grilled Portabella Melts, by , is from The Judge Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Judge

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
1/4 cup olive oil
2T.balsamic vinegar
1/2 tsp. basil leaves, crushed
1/4 tsp. salt

1 Package Portabella mushroom caps
Italian bread slice, 1 inch thick ( 1 slice per mushroom cap)
Sliced Mozzarella cheese
Sliced tomato

Directions:
Directions:
1. Marinate mushroom caps for at least 1-2 hours.

2. Remove mushrooms from marinade, reserve marinade.

3. Grill mushrooms, 6-8 minutes or until crisp on the surface,turning often.

4. Brush bread with marinade, grill until lightly toasted.

5. To serve: Top each bread slice with a grilled mushroom, a slice of cheese and tomato. Garnish with fresh basil, serve immediately.

Personal Notes:
Personal Notes:
This is a great vegetarian dish. It also is good as a side dish.

 

 

 

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