Grilled Portobello Mushrooms with Tomatoes & Fresh mozzarella
(Chef Nate-NV Cafe & Catering)
3 tablespoons olive oil, plus extra for greasing grill pan
4 large Portobello mushrooms
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into ½ inch pieces
8 ounces fresh water-packed mozzarella, drained and cut into ½ inch cubes
¼ cup chopped fresh basil leaves
2 table spoons of Italian dressing
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 the 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 your hot grilled mushrooms gill side up on plate. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with Italian dressing to finish and serve.