Name: Grilled Portobello Mushroom Torta
Ingredients: 8 3-inch portobello mushrooms, stems removed; 2 large, ripe tomatoes, cut in half and roasted; 4 1/2-inch slices fresh mozzarella cheese (3-inch diameter); 2 red bell peppers, roasted, halved; 4 5-inch sprigs of fresh rosemary; 4 to 6 cups fresh field greens (mesclun) and herbs, washed and dried

Grilled Portobello Mushroom Torta

Ingredients

8 3-inch portobello mushrooms, stems removed
2 large, ripe tomatoes, cut in half and roasted
4 1/2-inch slices fresh mozzarella cheese (3-inch diameter)
2 red bell peppers, roasted, halved
4 5-inch sprigs of fresh rosemary
4 to 6 cups fresh field greens (mesclun) and herbs, washed and dried

Instructions

Marinade 1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons minced garlic zest of 1 lemon, finely chopped juice of 1 lemon 6 leaves fresh basil, chopped freshly ground salt & pepper to taste Pesto 1 bunch fresh basil 4 cloves garlic 1/4 cup extra virgin olive oil 1/4 cup walnuts 1/4 cup freshly grated Parmesan juice of 1 lemon Combine all marinade ingredients with a whisk until an emulsion is formed. Allow the flavors to blend for 1 hour or longer before using. In a food processor fitted with a steel blade, combine the pesto ingredients and process until smooth. Brush the mushrooms on both sides with the marinade. Allow to marinate for a least 2 hours. Preheat the grill or stovetop griglia. Grill the marinated mushrooms for approximately 3 to 4 minutes on each side. Preheat the broiler and line a heavy baking sheet with foil. Place 4 grilled mushrooms top side down on the foil and layer each with 1/2 of a roasted bell pepper, and a slice of the cheese. Place under the broiler and broil until the cheese melts. Place the remaining mushrooms atop the melted cheese and skewer each with a sprig of rosemary through all 5 layers. To serve: Top each torta with a dollop of the pesto and arrange each warm torta on a plate with fresh field greens and herbs. Serve immediately.