Name: Grilled Portobello Parmesan
Prep time: 35 minutes
Total time: 40 minutes
Yield: 6 Servings
Ingredients: 6 tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; 1 large garlic clove, pressed; 6 large portobello mushrooms, stemmed, gills scraped out; 1 cup whole-milk ricotta cheese; 1/2 cup plus 6 tablespoons finely grated Parmesan cheese; 3 tablespoons chopped fresh basil, divided; 6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes); 7 to 8 ounces ounces Fontina cheese, thinly sliced

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