I was grilling chicken and making a Caprese salad for dinner the other night. I had picked up some beautiful Portabella mushrooms and was thinking of grilling them too. And then I had an igneous idea that was simply delicious!
So you know Insalata Caprese, right?
Tomatoes/Mozzarella/Basil
Dressed with
Balsamic Vinegar/Olive Oil/Salt/Pepper
I make it all the time in the summer because I grow my own tomatoes and basil. The amounts aren't important to me, but the order of ingredients is: Tomato/Salt/Pepper/Basil/Vinegar/Oil/Cheese. Simple. Yummy.
So I riffed on some of those ingredients. I popped the stems off the mushroom caps and scooped out some of the gills. I rubbed some olive oil on those bad boys and grilled them four minutes per side. While they were on the grill I sliced up some extra cheese and chopped some extra basil.
With two minutes to go on the second side (Oh, I started cap side up on the grill)I sprinkled the mushrooms with salt and pepper, threw on some basil and topped it with the mozzarella.
OMG! Everyone loved them and they will definitely stay on the rotation.
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