Grilled Portobello Pizzas

• 1 cup tomato-basil pasta sauce
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1/2 cup chopped fresh basil, divided
• 8 large portobello mushroom caps
• 1 (8-ounce) bottle Italian dressing
• 1 cup (4 ounces) shredded Italian cheese blend

1. Stir together first 3 ingredients and 1/4 cup basil. Set aside.
2. Combine mushroom caps and Italian dressing in a heavy-duty zip-top plastic bag, turning to coat. Let stand 2 to 3 minutes. Remove mushrooms from marinade, discarding marinade.
3. Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350u0b0 to 400u0b0).
4. Place mushroom caps, stem side up, on rack, and grill, covered with grill lid, 3 to 4 minutes on each side. Turn caps, stem side up, and spoon sauce mixture evenly into each.
5. Grill, covered, 2 more minutes or until thoroughly heated. Sprinkle evenly with shredded cheese and remaining 1/4 cup chopped basil; serve immediately.
6. Note: For testing purposes only, we used Classico Tomato-Basil Pasta Sauce.
7. Grilled Portobello Pizza Burgers: Serve Grilled Portobello Pizzas on warm, toasted hamburger buns with desired toppings.

tomatobasil pasta sauce, garlic, worcestershire sauce, fresh basil, portobello mushroom caps, italian dressing, italian cheese blend

Taken from www.myrecipes.com/recipe/grilled-portobello-pizzas (may not work)