Roasted Portabella, Tomato & Mozzarella

Preheat oven to 400F. Clean mushrooms gently with a brush and lay inside roasting pan with tops facing down. Slice tomatoes ¼ inch thick and set alongside mushrooms in roasting pan. Press garlic through garlic press and spread onto mushrooms – be sure to get inside cap and within the mushroom gills. Take 1 Teaspoon each of oil and balsamic vinegar and dash onto the mushroom caps and gills.

In a bowl combine the vegetable stock, remaining olive oil and balsamic vinegar, as well as the oregano blend then pour mixture onto mushrooms and tomatoes. Finally add the sweet basil by layering over the tomatoes and mushrooms. Place in oven without cover and let roast for 30 minutes.

Meanwhile cut the fresh mozzarella into very thin slices about 1/8 of an inch.

Remove mushrooms from oven and with a spoon scoop roasting juices from the bottom of pan and begin basting the mushrooms and tomatoes to marinate.

It’s time to begin layering all the ingredients starting with mushrooms at the bottom, then add mozzarella – baste with roasting juices between each layer, add tomato – baste some more, add final layer of mozzarella and baste one more time. Salt and pepper to taste.

Place in oven and let roast for five minutes until mozzarella has melted. Remove from oven and serve immediately.

Something good is coming your way – Buon appetito!