Grilled Portobello Mushroom Caprese Stack

Ingredients

• 2 Tablespoons balsamic vinegar
• Juice from 1 large lemon
• 2 Teaspoons Worcestershire sauce
• 2 Tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 4 large portobello mushroom caps, cleaned and gills removed
• 2 large plum or vine-ripened heirloom tomatoes, sliced into 1/2-inch-thick slices
• 2 sprigs fresh basil, chopped
• 1/2 Pound fresh mozzarella cheese, sliced

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