Portabella And Provolone

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• salt
• fresh ground black pepper
• 8 large portabella mushrooms (6 to 8 ounces each)
• 8 ounces sharp provolone cheese, coarsely grated
• 2 ounces aged asiago cheese, finely grated
• 2 teaspoons fiinely chopped fresh oregano (or 1/2 t. dried)
• 4 slices beefsteak tomatoes (1/4-inch thick)

Recipe

• 1 preheat oven to 400°.
• 2 in a small bowl, whisk the oil, vinegar, salt, and pepper together; set aside.
• 3 moisten a paper towel and wipe the mushrooms to remove dirt.
• 4 cut out the stems and the gills; place the mushrooms in a glass dish, round side up; pour the oil mixture over the mushrooms, rubbing it in with your fingers; turn the mushrooms and lightly sprinkle the insides with salt and pepper; marinate for 10 minutes.
• 5 remove the mushrooms from the marinade and place on a baking sheet, rounded side up.
• 6 bake 10-12 minutes or until they begin to brown and shrink a bit.
• 7 turn the mushrooms and bake 10-12 minutes, or until some of the liquid has surfaced and the mushrooms have browned further.
• 8 remove from oven; let sit until cool enough to handle.
• 9 mix the cheeses and oregano together in a bowl.
• 10 scatter the cheese mixture evenly over the inside of 4 mushroom caps, followed by a tomato slice; sprinkle with salt and pepper to taste, and place the remaining 4 mushroom caps on top, rounded side up.
• 11 heat a large nonstick skillet over medium heat for 2 minutes; put the mushroom sandwiches in the skillet (in batches if needed), cover, and cook 3-5 minutes, or until the undersides are dark brown and the cheese has begun to melt.
• 12 uncover, and turn the mushroom sandwiches, pressing firmly with a spatula to flatten them slightly.
• 13 cover and cook 2-3 minutes or until the undersides have turned a shade or two darker and the cheese has melted completely; let cool slightly and cut in half; serve.