Portobello Mushroom Burgers

So, you just invited your vegetarian friend over to grill, what to serve, what to serve?  This sounds good to me and I am a big fan of red meat but I like portobellos too.

4 portobello mushroom caps
1/4 C. balsamic vinegar
2 tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. minced garlic
salt and pepper to taste
4 slices provolone cheese

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Pesto Polenta Lasagna

This might be a recipe I have to try when Chris is out of town...he prefers meals with meat.  I am finding that I don't necessarily need meat at dinner all the time.  I will have to take out a second mortgage for the pine nuts.  I wonder what makes them so expensive!

1 18oz. package polenta, cut into 1/4 inch thick slices
12oz. marinara sauce
1/4 C. pesto
1/4 C. pine nuts
1 C. shredded mozzarella cheese

Preheat the oven to 375 degrees.  Oil an 11x7x2 inch baking dish.

Arrange a single layer of polenta in the bottom of the prepared baking dish.  Spread a thin layer of pesto over the polenta.  Spoon half of the sauce over the polenta.  Top with another layer of polenta and sauce.

Bake, uncovered, for 25 minutes.  Turn on the broiler.  Top polenta with cheese and pine nuts; broil until cheese browns and nuts are toasted.