Baby Portabella Napoleons With Fresh Mozzarella

• 2 cups balsamic vinegar
• 6 baby portabella mushrooms, cleaned and stem removed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 6 -8 ounces fresh mozzarella cheese, cut into 6 1/2-inch slices
• 1 roma tomato, cut into 6 slices
• 6 fresh basil leaves
• 14 cup pine nuts

1. Put vinegar into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/2 the original volume.
2. Set aside to cool to room temperature.
3. Preheat a grill pan over medium high heat.
4. Brush mushroom caps with olive oil, sprinkle with salt and pepper, and grill 2-3 minutes per side or until tender.
5. Remove mushrooms from grill.
6. Top with a slice of mozzarella, then place a slice of tomato over the cheese.
7. Place a leaf of basil on top of tomato and sprinkle with pine nuts.
8. Drizzle with reduced balsamic vinegar glaze.

balsamic vinegar, baby portabella mushrooms, extra virgin olive oil, kosher salt, cracked black pepper, mozzarella cheese, roma tomato, fresh basil, nuts

Taken from www.food.com/recipe/baby-portabella-napoleons-with-fresh-mozzarella-271968 (may not work)