Side Dishes, Vegetables

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Source: Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Grilling Show
URL: http://www.foodnetwork.com
URL: http://nalbone.us/recipes/

Servings: 4

Preparation Time: 20 minutes
Start to Finish Time: 30 minutes

Ingredients

3 tablespoons olive oil, plus extra for greasing grill pan
4 large Portobello mushrooms (about 5 inches in diameter) stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 medium vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Directions

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 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 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Per Serving (excluding unknown items): 420 Calories; 35g Fat (72.6% calories from fat); 16g Protein; 13g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 250mg Sodium. Exchanges: 2 Lean Meat; 2 1/2 Vegetable; 6 Fat.

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