1 medium tomato, chopped
2 teaspoons snipped fresh basil, thyme and/or oregano
1/8 teaspoon salt
2 medium portobello mushrooms, about 4 inches in diameter
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon olive oil
1/2 of a 12 inch Italian flat bread (focaccia), quartered or 1/2 of a 12 inch thin crust Italian bread shell (Boboli)
finely shredded Parmesan cheese, optional
In a small mixing bowl combine tomato, basil and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese.
*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
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