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grilled portobello mushrooms


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  • 3 T. olive oil
  • 4 large portobello mushrooms (5" in diameter)
  • s & p
  • 3 T evoo
  • 2 gloves garlic minced
  • 3 small to medium tomatoes cut into 1/2 inch pieces
  • 8 oz. fresh water-packed mozzarella drained cut into 1/2 inch pieces
  • 1/4 c. chopped fresh basil leaves



Step 1

turn grill to med.high
Drizzle 3 T. of evoo on both sides of mushrooms. Sprinkle with s & p. Grill mushrooms for about 5-7min. per side.

Meanwhile whisk evoo & garlic in medium bowl to blend. Add tomatoes,cheese, & basil,toss to coat. add s & p.

Place hot mushrooms gill side up and divide tomato mixture on mushrooms. Drizzle about 1T of evoo and serve.

Serves 4

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