Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

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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,

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Excellent! and so easy. I did them on the cooktop rather than grilling then finished them in the broiler.

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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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Good idea and flavors. The one thing I would do different is to grill the portobello and then slice it, then mix it in with the salad. having such a thick mushroom was overwhelming and stole the flavors away from the tomatoes, cheese and basil.

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Super easy and tasty.

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I made this easy by grilling in a pan and then broiling in the broiler for a few minutes on 'mini' broil - a feature that my oven has. It needs a good dose of salt and pepper - but overall delicious.

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I just made this for lunch. The flavors were exciting and definitely a nice healthy alternative to a regular salad for lunch. Delicious!!! I can't wait to make this for my husband; he will love it.

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OMG, this dish is delish! I almost couldn't stop eating before I served it for dinner. Fresh Mozzarella is a MUST! Easy, fast and sumptuous! Bon Appetite!

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Oh... for the sogginess part. I never steamed the mushroom. Just grill it. Are perfect!

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Very tasty! I added balsamic vinegar to one of the mushrooms so I can have both and it turned out really good! Thanks Giada!