From Pat Tripp
INGREDIENTS
Marinade
Plastic zip lock bag
2 tbsp Worcestershire sauce
3 tbsp balsamic vinegar
½ cup evoo (can use less)
3 stems of rosemary
Red pepper flakes (sprinkle some in bag)
Black Pepper
DIRECTIONS
1. Marinade in zip lock for ½ to ¾ hour. Toss in bag a couple of times to coat the mushrooms with oil. 3 large portabella mushrooms.
2. Sautee mushroom on both sides for 8 minutes each with the flat side up being the last.
3. Cover each mushroom with roasted red pepper and one piece of mozzarella cheese until soft. It’s ready to eat or place on toasted bun.