Made on the grill, these "pizzas" are vegetarian and wheat-free. If you have leftover pizza sauce on hand, these can be assembled and cooked in about 15 minutes, making them a perfect weeknight grill meal.

1 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 tsp. soy sauce
freshly ground pepper
4 portobello mushrooms
6 ounces fresh mozzarella, sliced
1 cup pizza sauce (such as the sauce from my calzone recipe)
Italian seasoning

1. Prepare grill.
2. In a small bowl, combine olive oil, balsamic vinegar and soy sauce, season with pepper. Prepare mushrooms by scraping out the gills and the stem on the underside. Brush mushrooms on both sides with oil and vinegar mixture.
3. Place the mushroom caps, stem side down, on hot grill grate, close cover and grill for about 4 minutes. Remove from grill, place stem-side up on a plate. Spoon pizza sauce over each mushroom, and place a few pieces of fresh mozzarella on each mushroom. Season with Italian seasoning.
4. Return to grill, grill for about 7 to 8 more minutes, or until cheese has melted.

Serves 4.