Portobello Mushroom Tower with Mozzarella Cheese and Tomato Pomodoro

A look-at-me dish with real substance. Savory Portobellos are enhanced by ripe tomatoes and shredded Mozzarella, all in a Pomodoro sauce.

Makes 2 servings.
Preparation time: 35 minutes

Ingredients

• Pomodoro
• 5 canned organic plum tomatoes, drained and diced
• 3 tablespoons extra virgin olive oil
• 5 basil leaves, rolled up and sliced into thin ribbons
• ½ organic shallot, finely minced (about 2 tablespoons)
• 2 organic garlic cloves, minced


• Mushrooms
• 3 medium organic Portobello mushrooms
• 2 tablespoons extra virgin olive oil
• 2 slices of low-fat organic mozzarella cheese
• kosher salt and black pepper, to taste
• sprig of rosemary for garnish


• Optional for serving, organic Parmigiano Reggiano

Directions

1. In a medium bowl, add diced tomatoes, olive oil, basil, shallots and garlic. Season with a pinch of salt and pepper. Stir and let stand.
2. Heat up a grill or grill pan over medium high heat. Season mushrooms with salt and pepper, then drizzle with olive oil. Place mushrooms on hot grill. Grill for 8 minutes on one side and 7 minutes on the other; remove from heat.
3. Build your mushroom tower. Start by spooning a few spoonfuls of the tomato mixture onto the center of serving plate. Place first mushroom cap on top of tomatoes. Add cheese and a few more spoonfuls of tomatoes. Then the second mushroom cap, then cheese, then tomatoes. Top with the third mushroom cap, then spear it with sprig of rosemary or a short wooden skewer for stability. Use any remaining tomatoes to garnish the plate.

Nutrition Facts

Serving size: 1/2 mushroom tower, Calories 289, Calories from Fat 202, Total Fat 22.4g, Saturated Fat 3.8g, Cholesterol 4mg, Sodium 158mg, Total Carbohydrates 19.5g, Dietary Fiber 3.7g, Sugars 12.8g, Protein 6.8g, Vitamin A 43%, Vitamin C 124%, Calcium 10%, Iron 11%