Grilled Portabello Potato Topping

Ingredients

24 (8 to 12 oz. each) russet potatoes
4 lbs. Portabello mushroom, fresh
Marinade:
1/3 cup olive oil
1/3 cup balsamic vinegar
1/8 tsp. salt
1/4 tsp. pepper
2 Tbsp. vegetable oil
1 lb. 12 oz. (1 qt.) onion, thinly sliced
1 lb. 8 oz. (1 qt.) green pepper, thinly sliced
2 lb. 2 oz.(1 qt.) tomatoes, diced
1-1/2 cups dry white wine
2 tsp. dried oregano, crushed
1-1/2 tsp. salt
1/2 tsp. ground pepper
1/2 cup grated Parmesan cheese, optional

Directions

1.Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425°F 50 to 60 minutes or until tender.
2.Remove stem from mushroom; chop and reserve.
3.To prepare marinade, combine olive oil, vinegar, 1/8 teaspoon salt and dash pepper; brush mushroom cap with mixture. Grill, rounded side down, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture and grill 1 to 2 minutes or until mushroom is thoroughly heated.
4.Saute mushroom stems, onion and green pepper in oil in a non-stick pan until onion and green pepper are crisp tender. Add wine, any remaining oil and vinegar mixture, oregano, 1-1/2 teaspoons salt and 1/2 teaspoon pepper and saute until wine is absorbed. Add tomato and heat thoroughly.
5.To serve, cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Slice grilled mushrooms and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom. Sprinkle grated Parmesan over top, if desired.

Variation: One-half cup diced marinated sun-dried tomatoes may be substituted for fresh tomato