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Grilled Portobellos With Tomatoes And Mozzarella
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
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
Instructions
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 396
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 16 grams
- Fat
- 33 grams
- Saturated Fat
- 11 grams
- Cholestrol
- 45 milligrams
- Sodium
- 682 milligrams
- Fiber
- 3 grams
- Sugar
- 5 grams
2 comments
Oops, this review was for a different recipe. But might try this recipe next…..
This recipe was delicious! It was perfect for enjoying some of our beautiful, garden-fresh tomatoes and basil – and for using our Calabrian chile paste. This will certainly be on our go-to summer recipe list.