Grilled Portobello Mushrooms Fra Diavolo Ingredients: For the mushrooms: 4 portobello mushrooms, caps only 1/2 cup extra-virgin olive oil, plus extra 2 garlic cloves, minced 1/2 cup dry white wine 1 tablespoon unsalted butter, melted 1 pound mozzarella di bufala cheese, cut into long, thin strips 1 cup freshly grated Grana Padano cheese 4 basil sprigs Salt and freshly ground black pepper For the fra diavolo sauce: 1/4 cup extra-virgin olive oil 1 garlic clove, minced 1/4 teaspoon chili flakes 1/2 teaspoon dried oregano 1 cup fresh tomato sauce Directions: Make the mushrooms: Score the mushroom caps with a cross-hatch pattern. Toss with the olive oil and garlic in a container; marinate 30 minutes. Heat a grill pan 5 minutes over medium-high heat. Add the mushrooms, top side down. Cook 5 minutes; turn, sprinkle with wine, and brush with butter. Cook 5 minutes, or until just soft. Meanwhile, make the fra diavolo sauce: Heat the olive oil in a 1-quart pot over medium heat. Add the garlic, chili, and oregano; cook 1 minute. Add the tomato sauce; cook 5 minutes. Preheat the oven to 450? F. Place the mushrooms, top side up, in an oiled 10" x 14" roasting pan. Season with salt and pepper. Top with the mozzarella cheese and Grana Padano cheese; bake 10 minutes. To serve, spoon the fra diavolo sauce onto 4 plates. Top with the mushrooms and basil; serve hot. Serves 4.