Man that portabella looks awesome! I make the frequently on the grill seasoned almost like steak as a burger topping or a side when I make steaks. Always rubbed in olive oil then seasoned and they turn out great. Ill have to try the tomatoes and cheese.
Here's the recipe. I just made two so I halved the ingredients - except the basil leaves. I used three.
When I grilled the mushrooms I sprayed them with cooking spray (olive oil) like the instructions state, but put them in foil pouches (cooking with hickory) so the whole paper towel/wipe the grate thing wasn't needed. Seven minutes per side and it's time to eat.
Prep/Total Time: 30 min. Yield: 4 Servings
15
15
30
Ingredients
2 cups grape tomatoes, halved
3 ounces fresh mozzarella cheese, cubed
3 fresh basil leaves, thinly sliced
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
Cooking spray
Directions
In a small bowl, combine the first seven ingredients; cover and chill until serving.
Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.
