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The Inn at Montchanin Village
Grilled Portobello Mushroom Torta
Marinade: Combine all marinade ingredients with a whisk until an emulsion is formed. Allow the flavors to blend for 1 hour or longer before using.
Pesto: In a food processor fitted with a steel blade, combine the pesto ingredients and process until smooth.
Brush the mushrooms on both sides with the marinade. Allow to marinate for a least 2 hours. Preheat the grill or stove-top griglia. Grill the marinated mushrooms for approximately 3 to 4 minutes on each side.
Preheat the broiler and line a heavy baking sheet with foil. Place 4 grilled mushrooms top side down on the foil and layer each with 1/2 of a roasted bell pepper, and a slice of the cheese. Place under the broiler and broil until the cheese melts. Place the remaining mushrooms atop the melted cheese and skewer each with a sprig of rosemary through all 5 layers.
To serve: Top each torta with a dollop of the pesto and arrange each warm torta on a plate with fresh field greens and herbs. Serve immediately.
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