INGREDIENTS

  • 2 cups balsamic vinegar
  • 6 baby portabella mushrooms , cleaned and stem removed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 6-8 ounces fresh mozzarella cheese , cut into 6 1/2-inch slices
  • 1 roma tomato , cut into 6 slices
  • 6 fresh basil leaves
  • 1/4 cup pine nuts

DIRECTIONS

  1. Put vinegar into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/2 the original volume. Set aside to cool to room temperature.
  2. Preheat a grill pan over medium high heat. Brush mushroom caps with olive oil, sprinkle with salt and pepper, and grill 2-3 minutes per side or until tender.
  3. Remove mushrooms from grill. Top with a slice of mozzarella, then place a slice of tomato over the cheese. Place a leaf of basil on top of tomato and sprinkle with pine nuts. Drizzle with reduced balsamic vinegar glaze.