Grilled Portobello Mushrooms with Bruschetta and Mozzarella

Ingredients

• 4 tablespoons olive oil or any vegetable oil
• 4 large mushrooms
• portabello about 5-inch in diameter
• stemmed
• 1 x salt and black pepper to taste
• 4 tablespoons olive oil
• extra-virgin
• 3 cloves garlic or as needed
• minced
• 4 small tomatoes vine-ripe
• or 3 medium size
• and cut into 1/2-inch cubes
• 13 cup basil leaves
• freshly chopped
• 1 cup mozzarella cheese fresh or normal
• cut into 1/2-inch cubes

Instructions

1. Preheat the grill to medium-high heat.
2. Drizzle 1 tablespoon of olive oil over both sides of each mushroom.
3. Sprinkle the mushrooms with salt and pepper.
4. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
5. Meanwhile, add the extra-virgin olive oil and garlic in a medium bowl, and whisk until well blended.
6. Toss the tomatoes, cheese, and basil until evenly coated.
7. Season with salt and black pepper.
8. Place 4 hot grilled mushrooms gill side up on 4 individual plates.
9. Sprinkle with salt and pepper if needed.
10. Fill up the mushroom cap with the bruschetta and cheese mixture.
11. Drizzle a little bit more extra-virgin olive oil over if needed.
12. Serve and enjoy!