Grilled Portobellos with Mozzarella Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThese colorful mushrooms are so filling, theyâre almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish.â Sarah Vasques - Milford, NH Ingredients:
2 cups grape tomatoes, halved |
3 ounces fresh mozzarella cheese, cubed |
3 fresh basil leaves, thinly sliced |
2 teaspoons olive oil |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed |
cooking spray |
Directions:
1. In a small bowl, combine the first seven ingredients; cover and chill until serving.
2. Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. Yield: 4 servings.
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