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Name: Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
Prep time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons Olive Oil; 4 large Portobello Mushrooms stemmed; Salt; Freshly Ground Pepper; 3 tablespoons Extra Virgin Olive Oil; 2 cloves Garlic minced; 3 small Vine Ripened Tomatoes cut into 1/2 inch pieces; 8 ounces Fresh Water Packed Mozzarella drained, cut into 1/2 inch cubes; 1/4 cup Basil Leaves chopped

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INGREDIENTS

3 tablespoons Olive Oil
4 large Portobello Mushrooms ; stemmed
Salt
Freshly Ground Pepper
3 tablespoons Extra Virgin Olive Oil
2 cloves Garlic ; minced
3 small Vine Ripened Tomatoes ; cut into 1/2 inch pieces
8 ounces Fresh Water Packed Mozzarella ; drained, cut into 1/2 inch cubes
1/4 cup Basil Leaves ; chopped

Servings

INSTRUCTIONS

Prepare the barbecue (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-portobello-mushrooms-with-tomatoes-and-fresh-mozzarella-recipe/index.html?oc=linkback

NOTES

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Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

3 tablespoons Olive Oil 
4 large Portobello Mushrooms stemmed
  Salt 
  Freshly Ground Pepper 
3 tablespoons Extra Virgin Olive Oil 
2 cloves Garlic minced
3 small Vine Ripened Tomatoes cut into 1/2 inch pieces
8 ounces Fresh Water Packed Mozzarella drained, cut into 1/2 inch cubes
1/4 cup Basil Leaves chopped

Prepare the barbecue (medium-high heat).

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-portobello-mushrooms-with-tomatoes-and-fresh-mozzarella-recipe/index.html?oc=linkback

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 4 Servings

Calories: 284
Calories from Fat: 197 (69%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 1.7g
Cholesterol 36.3mg		11 %
Sodium 357.1mg		12 %
Potassium 491.5mg		13 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 5.6g
Protein 16.3g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 284

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