Tomato Stuffed Portobello Mushrooms

Tomato Stuffed Portobello Mushrooms

Ingredients:
2 Portobello mushroom caps, gills and stems removed
2 medium tomatoes, seeded and chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup fresh chopped basil
2 tablespoons fresh chopped rosemary
1 tablespoon balsamic vinegar
Freshly ground black pepper, to taste

Directions:
Heat a gas or charcoal grill over medium heat. Brush the mushrooms with half
the olive oil and grill for 5 minutes per side.
In a medium bowl, combine the tomatoes, garlic, herbs and vinegar. Season
with freshly ground black pepper to taste.
Making sure the mushrooms are top side down on the grill, carefully spoon the
tomato mixture into the caps. Cover and cook for another minute.
Remove from grill and serve.
Spinach and Mushroom Soufflé
Serves 4
You may think of a soufflé as something fancy that is hard to make, but it’s really
not that difficult, and it makes an impressive dinner. This one has savory spinach
and mushrooms, but feel free to customize it to your liking with whatever you have
on hand. Even if your soufflé deflates after it comes out of the oven, it will still be
delicious.