I found this wonderful recipe in the Federal Hill Gazette and I must share this for those of you who do not have access to this newspaper.
Potobello mushrooms grilled with marinade served on a bed of arugula topped with sliced tomato and fresh mozzarella cheese.
4 portobello mushrooms (without stems)
marinade:
1/4 cup olive oil
2 cloves crushed garlic
5 leaves chopped basil
3 tbsp. balsamic vinegar
3 tbsp. wine vinegar
Stir and brush top of mushrooms while grilling. Turn once ( low grilling) about 8 to 10 minutes until tender. Reserve remaining marinade. Place a few leaves of arugula on plate.
place mushroom and top with tomato and fresh cheese. Drizzle remaining marinade on top of each mushroom. Serve warm.
Please come back and let us all know how much you enjoyed this.
