2 Tbsp fresh Lemon Juice
1 Tbsp minced fresh Rosemary
2 tsp. minced fresh Thyme
1 Garlic Clove, minced
1 serving Portobello Mushrooms, stems removed
2/3 cup Pineapple (sliced in rings)
1/2 small Tomato, sliced
Smoked Paprika, to taste
1/2 medium Sweet Potato, peeled and cut into round slices
Freshly Ground Black Pepper
In a bowl, whisk together marinade ingredients. Preheat grill to medium high heat. On baking sheet, place mushrooms, sweet potato slices and pineapple slices in a single layer.
Brush each on both sides with the marinade. Sprinkle with smoked paprika. Remove from baking sheet and place on grill.
Grill each to your liking, turning once during cooking. To serve, place mushroom cap stem side up and top with sweet potato slice, pineapple slice, and tomato slice. Season with pepper and serve warm.