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Grilled Portobello Mushroom Torta

8 3-inch portobello mushrooms, stems removed
2 large, ripe tomatoes, cut in half and roasted
4 1/2-inch slices fresh mozzarella cheese (3-inch diameter)
2 red bell peppers, roasted, halved
4 5-inch sprigs of fresh rosemary
4 to 6 cups fresh field greens (mesclun) and herbs, washed and dried

Marinade
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons minced garlic
zest of 1 lemon, finely chopped
juice of 1 lemon
6 leaves fresh basil, chopped
freshly ground salt & pepper to taste

Pesto
1 bunch fresh basil
4 cloves garlic
1/4 cup extra virgin olive oil
1/4 cup walnuts
1/4 cup freshly grated Parmesan
juice of 1 lemon

Combine all marinade ingredients with a whisk until an emulsion is
formed. Allow the flavors to blend for 1 hour or longer before
using.

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 stovetop 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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