grilled portobello mushrooms
- 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
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.