Ingredients2 cups fresh basil leaves, stems removed, densely packed 1/2 cup spinach leaves, stems removed, densely packed 2 large garlic cloves, peeled 1 cup fruity extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup ground pecorino Romano cheese 1/4 cup ground Paremesan Reggiano cheese 4 portobello mushroom caps, wiped clean of any dirt 1 buffalo mozzarella ball (12 ounces--there will be leftover cheese but this size is needed to accommodate the diameter of the mushroom cap), 4 slices each 1/4" thick 1 large heirloom tomato, 4 slices each 1/4 Extra-virgin olive oil Sea salt flakes
- To make the pesto, put the basil, spinach, and garlic in the bowl of a food processor and pulse twice.
- Begin slowly adding 1 cup of the olive oil through the feed tube and pulse until the basil mixture reaches the desired consistency.
- Place in a glass container with a lid, stir in the cheeses, and a bit of salt and pepper. Taste for seasoning, stir in a bit more olive oil if the pesto is too thick or too dry.
- Finish with a thin layer of olive oil over the top (prevents browning), cover, and place in the refrigerator until ready to serve.
- Prepare the OFYR Tabl'O grill according to directions.
- Just before placing the mushroom caps on the grill, brush the tops and bottoms with olive oil.
- Place the mushrooms on the Tabl'O gills down. Roast for 5 minutes and then turn gills face up.
- Dollop a large spoonful of pesto over the mushroom cap (use tongs to prevent the mushroom from moving). Using a small spatula or off set knife, spread the pesto over the mushroom.
- Brush the tomato slices with olive oil. Place alongside the mushroom caps until one side is charred, about 5 to 7 minutes.
- Place a slice of mozzerella over each of the pesto topped portobello caps and top with one slice of tomato.
- Grill until the cheese just begins to ooze.
- Sprinkle the tops with sea salt flakes and drizzle with a bit of olive oil. Serve immediately.