Grilled Portobellos Parmesan

[nverland]

Grilled Portobellos Parmesan

3 Tbs (45 ml) extra-virgin olive oil
1 Tbs (15 ml) red wine vinegar
1 clove garlic, passed through a garlic press
Salt and freshly ground pepper to taste
4-6 large portobello mushroom caps, stemmed, gills
scraped out if desired
1 cup (250 ml) ricotta cheese
3/4 cup (180 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) chopped fresh basil
4-6 thick tomato slices
4-6 slices Fontina cheese

Whisk together the olive oil, vinegar, garlic, salt, and pepper in
a small bowl. Drizzle over the gill side of the mushrooms and
let sit at room temperature for 15 minutes. Combine the ricotta,
1/2 cup (125 ml) of the Parmesan, the basil, salt, and pepper
in a small bowl and stir to combine. Place the mushrooms gill
side down over hot coals and cook until the edges begin to
soften, 3 to 5 minutes. Transfer the portobellos to a baking
sheet, gill side up. Place a slice of tomato in the hollow of
each portobello and divide the ricotta mixture among them,
mounding it on the tomatoes. Top with the Fontina slices and
sprinkle with the remaining Parmesan. Using a spatula, carefully
transfer the mushrooms to the grill and cook until the portobellos
are soft and the cheese are melted, about 5 minutes. Serves 4
to 6.