Portobello Provolone Sandwich

Ingredients:

1/4 cup olive oil ?3 tablespoons balsamic vinegar ?Salt and
freshly ground pepper ?8 large Portobello mushrooms (6-8 ounces each) ?1 slice Hautly Provolone cheese
2 ounces Hautly
Asiago cheese, finely grated
2 teaspoons finely chopped fresh oregano (or 1/2 teaspoon dried)
4 slices tomato (1/4
inch thick)

Directions

Preheat the oven to 400°F. ??In a small bowl, whisk together the oil, vinegar and salt and pepper to taste.
Set aside. ?
Clean the mushrooms, then cut out the stems and the gills. Place mushrooms in a glass dish, round side up,
and pour the oil mixture over them, rubbing it in with your fingers. Turn the mushrooms and lightly sprinkle the insides
with salt and pepper. Marinate for 10 minutes. ?
Remove the mushrooms from marinade and place on a baking sheet, rounded
side up. Bake for 10 to 12 minutes, or until they begin to brown and shrink a bit. Turn the mushrooms and bake for 10 to 12
minutes, or until some of the liquid has surfaced and the mushrooms have browned further. Remove from the oven and let sit
until cool enough to handle. ?
In a small bowl, mix the asiago cheese and oregano. Distribute the cheese mixture evenly
over the inside of 4 mushroom caps, followed by a slice of tomato and provolone. Sprinkle with salt and pepper to taste,
and place the remaining 4 mushroom caps on top, rounded side up. ?
Heat a large nonstick skillet over medium heat for 2
minutes. Put the mushrooms in the skillet (in batches if necessary), cover and cook for 3 to 5 minutes, or until the
undersides are dark brown and the cheese had begun to melt. Uncover, and turn the mushrooms, pressing very firmly with a
spatula to flatten them slightly. Cover and cook for 2 to 3 minutes or until the undersides have turned a shade or two
darker and the cheese has melted completely. Let cool slightly, cut in half, and serve.