4 - Portobello Mushroom Caps, stems and gills removed
1/2 cup Italian Dressing
2- Vine-Ripe Tomatoes, sliced
12-16 Fresh Basil Leaves
8 slices Fresh Mozzarella
salt and freshly ground pepper
In a resealable bag, marinate mushroom caps with Italian dressing for 2-4 hours.
Preheat grill to medium-high heat.
Drain all excess dressing from mushrooms. Using the mushroom as a bowl, layer 2-3 tomato slices in each mushroom. Top tomatoes with 3-4 basil leaves and season with salt and pepper. Top with two mozzarella slices and place on grill, cheese side up. Close lid and allow to grill/roast for 4-6 minutes. Serve on a bed of mixed lettuce tossed in Italian vinaigrette.