Grilled Portabella Mushrooms with Fresh Mozzarella & Tomatoes
Serving Size: Serves 4
3 Tablespoons, extra for greasing grill pan Extra Virgin Olive Oil
4 large (about 5 inches in diameter), stemmed Portabella mushrooms
salt and freshly ground black pepper
3 Tablespoons, extra for drizzling Extra Virgin Olive Oil
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2 inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2 inch cubes
1/4 cup chopped fresh basil leaves
Adapted From: FoodNetwork.com
A great first course or a light, vegetarian supper.
Prepare the barbecue (medium-high heat). This can be done on an indoor or outdoor grill. Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, whisk the extra virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra virgin olive oil to finish, about 1 tablespoon and serve.