Portobello Napoleons with Fresh Bufala di Vermont Mozzarella

Makes 6

Ingredients

• 2 cups balsamic vinegar
• 6 baby portabella mushrooms, cleaned and stem removed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1 8-oz ball fresh Bufala di Vermont Mozzarella, cut into 6 slices
• 1 tomato, cut into 6 slices
• 6 fresh basil leaves
• 1/4 cup pine nuts

Directions

• Put vinegar into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/2 the original volume. Set aside to cool to room temperature.
• Preheat grill or grill pan over medium high heat. Brush mushroom caps with olive oil, sprinkle with salt and pepper, and grill 2-3 minutes per side or until tender.
• Remove mushrooms from grill. Top with a slice of mozzarella and then a slice of tomato. Place a leaf of basil on top of tomato and sprinkle with pine nuts.
• Drizzle with reduced balsamic vinegar glaze.