Pan Fried Portobellos with Balsamic and Romaine-lemon pesto and Fresh Mozz

This recipe was inspired by Rachael Ray's Portobello Burgers with green sauce and Smoked Mozzerella. I changed the sauce, the seasoning, the timing, the cheese, and swapped a lot of ingredients. Her version is in 30 Minute Meals #2
Here's Mine:
1.Fresh Mozz, 1 to 2 large balls (lol)
2. Coarse Sea Salt
3. Extra Virgin Olive Oil
4. Fresh Basil, one package
5. One package romaine hearts
6. One large or two small packages pine nuts (pignoli's)
7. Onion Onion Seasoning Blend by tastefully simple ( or minced onion or any onion blend you may have available
8. Crushed red pepper flakes
9. Fresh ground pepper
10. Parmigiano Reggiano and Pecorino
11. 6 portobello mushroom caps.
12. 1 garlic clove (not one head!)
13. Lemon Juice
Assemble all ingredients. Brush the grit off of the tops of the mushrooms with a damp cloth or paper towel. Preheat 1 tablespoon of olive oil in the pan over medium - medium high heat, depending on your cooktop. Season both sides of the mushrooms with a tablespoon of onion onion, red and black pepper and salt to taste, and a sprinkle of garlic powder. Pan fry for about five minutes on each side. When they have a nice browned appearance, add about a cup of balsamic vinegar and reduce the heat to medium low. Allow the mushrooms to absorb all of the reducing balsamic, flipping them a couple of times in the process. While this is happening, start to make your pesto. Put the entire package of basil, 1/4 cup lemon juice, the green leafy top of a romaine heart ( I just rip it off) 1/4 cup to 1/3 cup pine nuts, and 2/3 cup parmesean or pecorino romano ( I use both), salt, and pepper to taste, and the single garlic clove into your food processor or blender or mortar and pestle or whatever you choose to use.

Pulse to get it going, then process until smooth. Before the balsamic completely evaporates I like to take a spoonful or two out if I am serving as a side dish rather than a sandwich to dress the plate up a bit with the balsamic drizzle. Put thick slices of the milky mozzarella on top of the mushrooms with the burner off and cover with aluminum foil until they melt.

Either slice and toast rolls and slather with the pesto, then place the mushrooms inside, making a burger, or serve the mushrooms as a side, with the reserved balsamic drizzled on the plate and the pesto served in a ramekin with a spoon like at left.

Enjoy!! I'd love to hear about any of your messes or successes!
Beccal639@yahoo.com