4 Videos | Photo: Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella Recipe
Ingredients
- 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 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
Directions
Prepare the barbecue (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 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.
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By Chef #248097
Saginaw, MI
on April 23, 2013
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Excellent as presented. I made the tomato salad up and let it sit for about an hour to meld the flavors. Salad would be good on its own but great on the portabella,
By karenfar
Huntington Beac...
on February 26, 2013
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Excellent! and so easy. I did them on the cooktop rather than grilling then finished them in the broiler.
By wisapples
on October 21, 2012
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Super delicious and simple. Great for vegetarians... it always amazes me how rich a 20 calorie portobello cap tastes! I always add a splash of balsamic vinegar to my tomato/mozz mix. I also add some red pepper flakes, garlic and onion powder before grilling the bellas. MmMm..
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