Recipe - Grilled Portobello Mushrooms With Mushroom Ravioli

4 lg Portobello Mushrooms;
stemmed
1 lg Red Onion; Cut, in One half inch
; slices
One fourth cup Olive Oil
1 tablespoon Balsamic Vinegar
1 Garlic Clove; minced
Salt And Pepper
1 cup Prepared Tomato Sauce
1 cup Coarsely Grated Fontina
Cheese
One fourth cup Freshly Grated Parmesan Or
Romano Cheese
2 tablespoon Chopped Sundried Tomatoes
Packed; in oil
3 tablespoon Chopped Kalamata Olives
One fourth cup Thinly Sliced Basil Leaves
Additional Basil Leaves; for
garnish

Combine olive oil, vinegar, and garlic. Brush onion slices and mushrooms
with oil mixture. Season with salt and pepper. Preheat grill to moderate
temperature and arrange vegetables on grill rack. Grill vegetables until
they are tender, 5 to 10 minutes. (Onion will take longer than mushroom.)

Remove from grill.

Turn mushrooms gill side up and spread One fourth cup sauce on each mushroom and
divide cheese, onion, sundried tomatoes, olives and cut or sliced up basil between
them. Return to grill and cook until cheese melts.

Remove from grill; place on a platter and garnish with basil leaves.

*Adapted from a recipe by Ginger Black, published in the June 11, 1997
issue of the Buffalo News.

Recipe by: Ginger Black

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