Grilled Portobello Mushrooms with  Mozzarella & Fresh Tomatoes

Grilled Portobello Mushrooms with Mozzarella & Fresh Tomatoes

A “D” luscious recipe sure to please the palate!

• 3 tablespoons olive oil, plus extra for greasing grill pan
• 4 large portobello mushrooms (about 5 inches in diameter), stemmed
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil, plus extra for drizzling
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2­inch pieces
• 8 ounces fresh water ­packed mozzarella, drained, cut into 1/2­inch cubes
• 1/4 cup chopped fresh basil leaves  Prepare the barbecue or grill (medium high heat).

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 extra­virgin 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 extra­virgin olive oil to finish, about 1 tablespoon and serve.

Recipe courtesy Giada De Laurentiis.

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