Grilled Portobello Mushrooms with Tomatoes and Mozzarella

This particular recipe is a perennial favorite, often requested by my husband and bunches of family members. I often get asked how to make it, so I thought I would do my good deed for the week  - here you go!

Ingredients

• 3 Tablespoons Olive Oil
• 4 large portobello mushrooms, stemmed
• salt and pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2 inch pieces
• 8 ounces mozzarella, cut into 1/2 inch cubes
• 1/4 cup chopped fresh basil leaves
• Balsamic Vinegar (*totally optional, not in original recipe)

Instructions

• Drizzle 3 Tablespoons of olive oil over both sides of the mushrooms. Sprinkle with salt and pepper.

• Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the garlic and EVOO 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. I will usually sprinkle a couple of dashes of balsamic vinegar into the salad, as well - I just like the way it tastes.

• Place 1 hot mushroom gill side up on your plate. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with EVOO to finish, if you like, though I usually find it unnecessary.