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Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
Ingredients
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized 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 chopped fresh basil leaves
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