Yield: 4 servings
|4 larges||Portobello Mushrooms; stemmed|
|1 large||Red Onion; Cut, in 1/2 inch|
|\N \N||; slices|
|¼ cup||Olive Oil|
|1 tablespoon||Balsamic Vinegar|
|1 \N||Garlic Clove; minced|
|\N \N||Salt And Pepper|
|1 cup||Prepared Tomato Sauce|
|1 cup||Coarsely Grated Fontina Cheese|
|¼ cup||Freshly Grated Parmesan Or Romano Cheese|
|2 tablespoons||Chopped Sundried Tomatoes Packed; in oil|
|3 tablespoons||Chopped Kalamata Olives|
|¼ cup||Thinly Sliced Basil Leaves|
|\N \N||Additional Basil Leaves; for garnish|
Combine olive oil, vinegar, and garlic. Brush onion slices and mushrooms with oil mixture. Season with salt and pepper. Preheat grill to moderate temperature and arrange vegetables on grill rack. Grill vegetables until they are tender, 5 to 10 minutes. (Onion will take longer than mushroom.) Remove from grill.
Turn mushrooms gill side up and spread ¼ cup sauce on each mushroom and divide cheese, onion, sundried tomatoes, olives and sliced basil between them. Return to grill and cook until cheese melts.
Remove from grill; place on a platter and garnish with basil leaves.
*Adapted from a recipe by Ginger Black, published in the June 11, 1997 issue of the Buffalo News.
Recipe by: Ginger Black
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