| Instructions |
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Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
Brush the mushrooms on both sides with the olive oil and sprinkle with salt and pepper. |
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Grill until the mushrooms are heated through and tender, about 5 minutes per side. |
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Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. |
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Add the tomatoes, cheese, and basil and toss to coat. |
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Season the tomato salad, to taste, with salt and pepper. |
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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.
Source : Giada De Laurentiis "Family Dinners" |
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Recipe
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
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3 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive
- 1/2 teaspoon minced garlic
- 2 ripe 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
SERVES : 4
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