Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

By Jaymers

Ingredients

• 2 tbsp olive oil, plus extra for greasing grill pan
• 1/2 tbsp balsamic vinegar
• 4 large portobello mushrooms (about 5 inches in diameter), stemmed
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces*
• or 1 large tomato
• 8 ounces fresh mozzarella, cut into 1/2-inch cubes
• 1/4 cup chopped fresh basil leaves

Preparation

Step 1

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. 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.

3. Meanwhile, whisk the extra-virgin olive oil, balsamic vinegar 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.

4. 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.

5. Drizzle with balsamic vinegar to serve.