Grilled Portobello Mushroom Torte

• 4 large Portobello Mushroom caps
• 1/2 c. olive oil
• 1/4 c. balsamic vinegar
• 1 t. garlic powder
• 1/4 c. apple juice
• 1 T. chopped fresh rosemary
• salt & pepper
• 1/4 c. olive oil
• 1 med. onion, chopped
• 1 T. minced garlic
• 2 eggs
• 8 oz. shredded Mozzarella cheese
• 1 (8 oz.) pkg. cream cheese
• salt & pepper
• 1 pkg. Phyllo dough (greek pastry) found in freezer section
• 1 c. butter, melted, for use with phyllo.

1. Wipe mushrooms clean with clean dry towel. Mix next 5 ingredients together, add salt & pepper. Marinate mushroom caps in the mixture for upto 1 hour. Prepare grill by spraying with olive oil spray.
2. Saute onion in olive oil, on low until caramelized. Add garlic, cook for 2 additional minutes, set aside.
3. Set mushroom caps on grill, place a heavy frying pan on top of caps to flatten (also holds in juices). Grill for about 5 minutes each side. When done, set aside. When cool, slice into thin strips. Set aside. Add eggs, cream cheese and 1/2 of mozzarella cheese to onion/garlic mixture, add salt & pepper, mix well. Prepare a 9x13 casserole dish by spraying with olive oil spray. Put half phyllo dough in bottom baking dish. Be sure to butter the top side of each pastry sheet. Layer filling, mushroom slices and mozzarella cheese, three layers. Cover with other half of phyllo dough, brushing each with melted butter. Fold sides of dough under bottom on sides. Brush the top with melted butter. Bake at 350 degrees for 30-35 minutes. Let stand to set. This may be served hot or cold.

caps, olive oil, balsamic vinegar, garlic, apple juice, fresh rosemary, salt, olive oil, onion, garlic, eggs, mozzarella cheese, cream cheese, salt, phyllo dough, butter

Taken from www.epicurious.com/recipes/member/views/grilled-portobello-mushroom-torte-1208289 (may not work)