Heirlom Tomato Stuffed Portobellos

• 2 tablespoons balsamic vinegar
• 1 large lemon, juiced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 4 medium to large portobella mushroom caps
• course salt
• black pepper
• 3-4 firm heirloom tomatoes seeded and chopped roughly
• 2 tablespoons finely chopped rosemaru or basil
• 1/2 pound smoked mozzeralla thinly sliced
• optional crusty bread

1. Combine first 4 ingredients in a plastic bag. Coat mushroom caps evenly in marinade. Let rest for 1/2 hour.
2. Place mushroom caps on the grill cap-side-up and season with salt and pepper. Cook mushrooms covered or under tin foil tent and turn occasionally. Mushrooms will cook 4 to 6 minutes on each side.
3. Combine tomatoes, rosemary or basil and smoked mozzarella. Drizzle with oil and toss.
4. Fill mushroom caps with tomato mixture and top with sliced mozzarella.
5. Close grill lid or place tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on sliced crusty bread to catch the juices.

balsamic vinegar, lemon, worcestershire sauce, extra virgin olive oil, portobella mushroom, course salt, black pepper, tomatoes, basil, crusty bread

Taken from food52.com/recipes/6014-heirlom-tomato-stuffed-portobellos (may not work)