Portobello "Pizzas"

source: "Portobello Cookbook"

Serves 4.

1/2 cup white wine vinegar
1/4 cup sugar
1 tbsp salt
4 portobello mushroom caps, 3-5 inches in diameter
2 tbsp Chinese oyster sauce
2 bell peppers
hot banana peppers, from jar, to taste (or 4 jalapenos)
1 bunch scallions
4 eggplant slices, 1/2" thick
4 oz grated cheese

• In a small saucepan, combine the vinegar, sugar and salt, and add 1½ cups of water. Boil and stir, to dissolve salt and sugar. Remove from heat and set aside.
   
• Cut off mushroom stems and discard. Paint the gills with oyster sauce and set aside.
   
• Coarsely chop the red peppers, banana peppers, scallions and eggplant. Place in a baking dish and toss with a little oil. Roast in the oven for 20 minutes at 400F. Remove from the oven, and transfer the vegetables to a bowl. Pour in the marinade and set aside for 15 minutes, stirring occasionally.
   
• Strain the vegetables and discard the marinade. Distribute the vegetables evenly over the mushroom caps. Cover with cheese and place in the oven for 8 minutes, until the cheese is melted. Serve.
   

Could be good served on a bun.

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