1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) can peeled and diced tomatoes with green chile peppers, drained
1/2 cup chopped onion
4 ounces shredded mozzarella cheese
4 ounces shrimp, peeled and deveined
1 (8 ounce) packet dry vermouth
Place mushrooms, tomatoes, green chile peppers, onion and mozzarella cheese in a medium bowl. Mix together. Shape mixture into 1 1-inch thick slices. Spread on a plate.
Dredge 1/2 cup mozzarella cheese in salt and pepper. Pour over roast; cover and refrigerate at least 1 hour before serving.
Roll skillet on all sides to coat with oil. Place oil skillet in skillet with all but 2 inches of the length of the pan above the hot skillet, or under the pan if it is not high enough. Fry 3 to 4 minutes on each side, until cheese is bubbly and brown. Remove from heat and drain off grease.
Slice slices and serve at once. Refrigerate leftover roast before serving.