The weather is finally how it’s supposed to be with summer right around the corner. It went from rainy and stormy to being HOT! With temps near the mid 90’s, I find myself eating lighter meals, and trying to avoid hot foods. Grilling is a great option to keep the heat outside, which makes these grilled portobello mushrooms perfect. They are topped with a cool caprese salad, which is a very popular Italian combination of tomato, mozzarella, basil, and olive oil. These are another perfect dish from Giada De Laurentiis, and are great as a vegetarian main dish or as a vegetable side dish.
Grilled Portobello Mushrooms with Tomatoes and Mozzarella
4 large portobello mushrooms (about 5 inches in diameter), stemmed
6 tablespoons extra-virgin olive oil, divided
Salt and freshly ground pepper
½ teaspoon minced garlic
2 ripe tomatoes, cut into ½-inch pieces
8 ounces fresh water-packed mozzarekka, drained and cut into ½-inch pieces
¼ cup chopped fresh basil
Prepare a charcoal or gas grill for medium-high heat. Brush the portobello mushrooms with 3 tablespoons olive oil, coating the top and bottom of the mushrooms, then sprinkle with salt and pepper. Grill until the mushrooms are heated through, about 5 minutes on each side.
Meanwhile, in a medium bowl, combine the remaining 3 tablespoons of olive oil, garlic, tomatoes, mozzarella, and basil; toss to make sure everything is coated evenly. Season to taste with salt and pepper.
To serve, place each hot mushroom gill side up and spoon the tomato salad atop the mushrooms, dividing the salad equally among the 4 mushroom caps.
Source: Giada’s Family Dinners by Giada De Laurentiis
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