Categories: Grilling
Ingredients
- 2/3 cup chopped tomato
- 2 tsp snipped fresh basil, thyme, and/or oregano
- 1/8 tsp salt
- 2 medium fresh Portobello mushrooms
- 1 tsp balsamic vinegar
- 1/2 tsp olive oil
- 1/2 of a 12-inch Italian flatbread (focaccia), quartered
Directions
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In a small bowl, stir together tomato, desired herbs, and salt; set aside. Cut the mushroom stems even with the caps; discard stems. Rinse mushroom caps; gently pat dry with paper towels.
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In a small bowl, stir together vinegar and oil. Gently brush vinegar-oil mixture onto the mushrooms. Grill mushrooms directly over medium for 6-8 minutes or just until tender, turning once. Thinly slice mushrooms.
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Place the bread on the grill during the last 2-3 minutes of grilling to heat through. To serve, top bread with mushrooms and tomato mixture.