Portabella Mushroom Pizzas

6 large portobello mushrooms
4 tablespoons olive oil
1 tablespoon balsamic wine vinegar
1 teaspoon minced fresh thyme
2 large cloves garlic minced
1 chopped small red bell pepper
1 minced jalapeño pepper (optional)
1 cup Panko bread crumbs
3 tablespoons minced green onion
2 tablespoons minced parsley
1 cup grated monterey pepper jack cheese (4 oz.)
1/2 cup halved baby tomatoes
minced fresh basil for garnish

Prepare a medium hot charcoal fire, preheat gas grill, or preheat oven to 400°, and put mushroom caps gill side up on foiled lined baking sheet.

Discard mushroom stems and wipe caps clean with a damp paper towel.

In a bowl whisk together 3 tablespoons olive oil, wine vinegar and half of both thyme and garlic. Season with salt and pepper then spoon mixture evenly over mushroom caps.

In a small skillet heat remaining 1 tablespoon olive oil over moderately low heat. Add bell and jalapeño peppers and sauté 3 minutes to soften. Add remaining garlic and sauté 1 minute to release its fragrance. Add bread crumbs and blend well. Remove from heat and stir in green onions, tomatoes, parsley and remaining thyme. Set aside to cool for about 10 minutes.

When cool stir in cheese and season with salt and pepper. Divide the stuffing evenly among the caps and press it into place covering the gills. Cook mushrooms over indirect heat with grill covered and vents open, or in oven on middle shelf.
Cook until mushrooms are tender and stuffing is crisp about 10-15 minutes on grill or 20 minutes in oven. Garnish with fresh basil just before serving.

Serves 3 as a main course