Grilled Portobello Mushrooms with Bruschetta and Mozzarella
Fresh bruschetta is juicy and flavorful, mozzarella cheese adds the extra layer of cheesiness, and the combination is filled into grilled portobello mushrooms. You may need extra napkin to catch up all these juicy and yummy drippings!
or any vegetable oil
about 5-inch in diameter, stemmed
salt and black pepper
olive oil, extra-virgin
or as needed, minced
vine-ripe, or 3 medium size, and cut into 1/2-inch cubes
leaves, freshly chopped
fresh or normal, cut into 1/2-inch cubes
Preheat the grill to medium-high heat.
Drizzle 1 tablespoon of olive oil over both sides of each mushroom.
Sprinkle the mushrooms with salt and pepper.
Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, add the extra-virgin olive oil and garlic in a medium bowl, and whisk until well blended.
Toss the tomatoes, cheese, and basil until evenly coated.
Season with salt and black pepper.
Place 4 hot grilled mushrooms gill side up on 4 individual plates.
Sprinkle with salt and pepper if needed.
Fill up the mushroom cap with the bruschetta and cheese mixture.
Drizzle a little bit more extra-virgin olive oil over if needed.
Serve and enjoy!