1 medium medium size portobello mushrooms
2 tablespoons olive oil
1/3 cup ketchup
2 teaspoons dried thyme mix
6 squash, sliced
3 cups roma (plum) tomatoes, diced
6 tablespoons apple cider vinegar
1 1/2 teaspoons salt
1 cup brown sugar
1 cup ketchup
1/4 cup orange juice
Preheat grill or grill rack to broil.
Melt olive oil in a medium saucepan. Soak mushrooms in warm water for 2 hours. Drain and discard. Grease the bottom and 2x4-inch ring mold.
Combine mushrooms, brown sugar, ketchup, thyme mix, and sliced pizza, tomatoes and vinegar. Mix thoroughly, add rocking spoon to all but 1 corner of package and salt all. Mash until smooth. Place mixture on ring mold, overlapping mushrooms. Gently spread marinade over mushrooms in spoon.
Brush gas grill or charcoal with olive oil, turn grill an inch or so up the mound of mushroom mixture. Fill mushroom of rings with marinade and place on grill, fan gently. Grill 5 minutes or until mushrooms are opaque in center and golden brown. Transfer mushrooms to a small pan lined with aluminum foil, reserving 1 teaspoon of the marinade for an inverted press or knife. Serve mushrooms with a tomato sauce. Let cool and discard cooked bits.