Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

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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.

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I think this is very yummy! my mom loves it!!!!

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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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Nice and light and easy to make. A keeper.

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I put the tomato salad mixture on while still on the grill, in melted the cheese a bit. I was fabulous!

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I found this recipe to be a great lunch meal on it's own and dinner if yo want to add a grilled chicken breast. As for the soggy factor:I put the mushroom on a paper towel for a few minutes. Mushrooms have a lot of natural water in them.

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This was very delicious. I love portobello mushrooms grilled and this was a great compliment. I will definitely be making this again. As for the sogginess issue, I did not have a problem. Maybe try cooking the cap side down first then gill side down last to drain the extra water.

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Very simple. Very good.

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This was very tasty. My favorite part was the tomato salad. My only complaint, and the reason for 4 stars instead of 5, is that the mushrooms were really watery and made a soggy mess on the plate. I followed the recipe to a T...any suggestions on how to avoid this next time, or is this just how it is?

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Just glorious! I ate it as is the first time and had leftovers. I then cut up the portobello the second time and served it and the tomato mozzarella mixture over a bed of baby spinach and added a splash of balsamic vinegar and toasted pine nuts for a delightful salad. I liked it even better as the salad. Thanks again Giada for another great recipe!