4 large portobello mushrooms, stems removed (1 1/4 lbs. total)
3 medium tomatoes, chopped (2 cups)
8 oz. fresh mozzarella cheese, chopped
2 garlic cloves, minced
1/4 cup chopped fresh basil
3 Tbsp. olive oil, plus extra for mushrooms
balsamic glaze, optional
salt and fresh ground black peppe
Instructions
Preheat the grill on medium-high heat.Drizzle
the inside of the mushroom caps with olive oil
and season with salt and pepper, to taste. Flip
and drizzle the outside with oil, rubbing with
your hands to coat. Season with salt and
pepper, to taste.
Grill the mushroom caps for about 4-5 minutes per
side. Remove to a platter, gill side up.
Prepare the caprese salad by combining tomatoes,
mozzarella, basil, and garlic. Drizzle with olive
oil and toss to combine. Season with salt and
pepper, to taste.
Top the mushroom caps with the salad. Drizzle with
balsamic glaze, if desired, and serve immediately.
Originally Submitted
1/25/2019
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