Recipe - Grilled Porterhouse With Over-Stuffed Baked Potatoes

One fourth cup Balsamic Vinegar
One half cup Olive Oil
1 tablespoon Crushed Red Pepper Flakes
1 teaspoon Salt
1 Lemon; Juice Of
2 Cloves Garlic; minced
1 teaspoon Freshly Ground Black Pepper
1 pound Portabella Mushrooms; Stems
Removed,
; cut or sliced up 3/4" thick
2 Baguettes
1 pound Manchego Cheese; Cut In 1/8"
Slices,
; see note
2 Beefsteak Tomatoes; Sliced,
optional

Prepare the marinade by combining the vinegar, oil, red pepper flakes,
salt, lemon juice, garlic and black pepper. Add the mushrooms and let sit
20 minutes.

Prepare a grill and grill the mushrooms, or saute them in a hot, heavy
skillet, 3 minutes on each side.

Preheat the broiler. Cut each baguette crosswise into 6" lengths, slice the
pieces lengthwise, and drizzle the inside with olive oil and any remaining
marinade. Broil briefly to brown lightly. Remove top pieces of bread from
the broiler and set aside. Arrange mushrooms on the bottom pieces of bread,
place a slice of cheese on top of the mushrooms and broil until the cheese
starts to melt. Remove from the oven and top with the tomato slices, close
with the remaining slices of bread and serve.

From "Jump Up And Kiss MeSpicy Vegetarian Cooking" by Jennifer Trainer
Thompson.

Recipe by: Jennifer Thompson

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