These meaty mushrooms marinate in a delicious balsamic vinaigrette, are grilled to prefection, and served warm.
Combine the marinade ingredients and pour over the mushrooms. Cover and refrigerate at least 1 hour or up to 8 hours.
Remove the mushrooms from marinade and reserve the marinade for later use.
Season the tomato slices with salt and pepper.
Heat a grill to medium-high heat and grill the mushrooms until cooked through and tender, about 10-15 minutes. When mushrooms are tender and still warm, layer with mozzarella, tomato slices, and chopped basil. In a small saucepan, heat the marinade until warm. Serve the stack on a plate or in a bowl and drizzle with the warm marinade.