4 portobello mushroom caps
2 tbsp. olive oil. divided
2 tbsp. fresh basil (optional)
2 tbsp. fresh oregano, chopped
1/2 tbsp. fresh thyme leaves, chopped
1 tbsp. fresh parsley, chopped
1/3 cup shredded Mozzarella cheese

Set grill to medium brush 1 tablespoon of the olive oil onto the inside of the mushroom caps, lightly coating the gills.

Place caps grill side down, onto the grill. Brush tops of mushrooms with remaining 1 tablespoon olive oil. Close grill and leg cook for 3 minutes.

Turn caps over (gill side up) and sprinkle with herb mixture. Close grill and heat 4 to 6 minutes.

Spoon shredded cheese onto mushroom caps and close grill for another 2 to 3 minutes, or until cheese is melted.

Submitted by: Judy Brannock