Grilled Portobello Mushrooms With Tomatoes And Fresh Mozzarella

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil, plus extra for greasing grill pan
• 4 large portabella mushrooms, stemmed (about 5 inches in diameter)
• salt & freshly ground black pepper
• garlic powder (optional)
• onion powder (optional)
• 1 dash red pepper flakes (optional)
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 garlic cloves, minced
• 3 vine ripened tomatoes, cut into 1/2-inch pieces (small to medium)
• 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
• 1/4 cup chopped fresh basil leaf
• balsamic vinegar (optional)

Recipe

• 1 prepare the barbecue (medium-high heat).
• 2 drizzle 3 tablespoons of olive oil over both sides of the mushrooms. sprinkle the mushrooms with salt and pepper. sprinkle garlic powder, onion powder and red pepper flakes on now if using.
• 3 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.
• 4 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.
• 5 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.
• 6 drizzle with a splash of balsamic vinegar to finish off if desired. enjoy!