Yesterday, Cedella Marley talked to us about raising healthy children, staying healthy herself and leading a vegetarian lifestyle. She has fun in the kitchen, blogging about her cooking adventures on the family’s website A Nice Time. She gave us a rich, flavorful recipe for portabella mushrooms.
12 Portobello mushrooms
1 Large Eggplant
1 Vine ripened Tomato
3/4 cups aged balsamic vinegar
6 tbsp extra virgin olive oil
3 tbsp each fresh basil (you could use thyme or herbs of your choice)
4 cloves garlic
Pinch or two each salt and pepper
1. Gently pull off stems of mushrooms. Brush mushrooms clean. Place, smooth side up, in a single layer in shallow dish.
2. Peel and Slice Eggplant and place in separate dish.
3. Whisk together remaining ingredients and pour over mushrooms and eggplant. Let stand for 15 minutes, turning once or twice.
4. Reserving marinade, place mushrooms, smooth side up on grill and eggplant over medium high heat and cook for 5 to 8 minutes on each side or until tender. Brush occasionally with marinade. Top mushrooms with cheese the last 2 minutes of cooking.
Assemble Torta: Start with mushroom topped with cheese, layer with tomato grilled eggplant and fresh basil. Add mushroom slice on top. Secure with sprig of rosemary and drizzle with remaining marinade.