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Celebrate the Feast!
Grilled Portobello Mushrooms
by Mary Lenaburg
olive oil, plus extra for greasing grill pan
6 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
4-5 cloves garlic, minced
(I say there can never be too much garlic)
6 small to medium sized tomatoes, cut into 1/2-inch pieces
12 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/2 – 3/4 cup chopped fresh basil leaves
(for me the more basil, the better)
Prepare the grill (medium-high heat) or you can use an indoor grill pan.
Drizzle olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Brush olive oil on grill grate to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Whisk approximately 4-5 tablespoons of extra-virgin olive oil and garlic in a bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season to taste, with salt and pepper.
Turn grilled mushroom gill side up on the grill. Spoon the tomato mixture on top the mushrooms, let them grill for 1 minute then remove from grill and serve.
(original inspiration for this recipe – Giada DeLaurentis)
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