Grilled Portobellos Parmesan

Saturday morning started with a trip to the local farmer's market  where all the vegetable's are just now ready for this summer's close-up beauty shots. The corn is brilliant green, the cucumber's plump and juicy and the  variegated shades of the heirloom tomatoes make for an entire rainbow of deliciousness.  From the dairyman I bought fresh ricotta and mozzarella and the poultryman had some blue chicken eggs that were just too beautiful to pass up.  One odd thing that caught my attention was a stand of mushrooms.  She had some big gorgeous fresh portobellos.  You can tell they are fresh when the edges are still curled in tight.  With the natural "walls" still in place it makes it easy to stuff them.

Later, when dinner time was approaching, it was hot and humid in coastal North Carolina, so the last thing I wanted to do was fire up my kitchen to heat up the house.  I stared intently at my morning haul, trying to figure out a tasty, filling treat for the dear wife, the couple next door and me.  Obviously, a capressi salad would have been an acceptable choice, but we have those often - and I wanted to do something with those luscious mushrooms... I thought,  we're all familiar with eggplant Parmesan and chicken Parmesan and veal Parmesan, so why not portobello Parmesan?!?  And do it  on the grill outside in the shade!! No frying - no breading - WIN!!

Grilled Portobellos Parmesan

3 Tbs extra-virgin olive oil
1 Tbs red wine vinegar
1 clove garlic, passed through a garlic press (unless you have REALLY good knife skills and can puree the clove)
Salt and freshly ground pepper to taste
4 large portobello mushroom caps, stemmed, gills scraped out if desired
1 cup ricotta cheese
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
4 thick tomato slices
4 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 of the Parmesan, the basil, salt, and pepper in a small bowl and stir to combine. 
Place the tomato slices and the mushrooms (gill side down) over hot coals.  Heat the tomatoes through and cook mushrooms until the edges begin to soften, 3 to 5 minutes. 

Transfer the portobellos to a baking sheet, gill side up. 
Place a slice of grilled tomato in the hollow of each portobello
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 cheeses are melted, about 5 minutes.  

Serve with a mixed green salad.  Serves 4 

Cook's Notes: 
Variations on the theme..  
1) Smear a nice layer of pesto on the portobello before adding the tomato.  
2) If not tomato season, replace the tomato slice with a dollop your favorite marinara sauce.
3) Stuff it all in a bun and serve it to your vegetarian burger-buddies.