Portobello Melts

• 2 large portobello mushrooms (4 ounces each), stems removed
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 4 tomato slices
• 2 slices mozzarella cheese
• 2 slices Italian bread (1 inch thick)
• Chopped fresh basil

1. Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade.
2. Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute.
3. Place bread on a
4. ; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

portobello mushrooms, olive oil, balsamic vinegar, salt, basil, tomato slices, mozzarella cheese, italian bread, fresh basil

Taken from www.tasteofhome.com/recipes/portobello-melts/ (may not work)