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 foodie15
on May 15, 2012
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I love making these during the summer when tomatoes and basil are at their peak. Excellent addition to a backyard cookout as this is perfect with anything grilled. I'll sometimes finish them off with a light drizzle of balsamic vinegar.
By ahde1018
San Francisco, CA
on April 27, 2012
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I think this is very yummy! my mom loves it!!!!
By huckleberrydee_...
none, FL
on March 02, 2012
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Soooo good!!!. To avoid watery portobellos, cook the downside facing up first, then turn them so all the moisture cooks away. The second time I made this, I drizzled the portobellos with wine to add more flavor.
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