If your looking for other book reviews, just click on the "Mary's Book Basket" tab and take a little tour.
If your looking for more culinary inspiration, just click "In the Kitchen" and feast away.
For my story with my daughter Courtney, click on "My Story" on the right sidebar, grab a box of Kleenex and settle in.
I hope you'll come back and visit often.
Grilled Portobello Mushrooms
olive oil, plus extra for greasing grill pan
6 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
4-5 cloves garlic, minced
(I say there can never be too much garlic)
6 small to medium sized tomatoes, cut into 1/2-inch pieces
12 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/2 - 3/4 cup chopped fresh basil leaves
(for me the more basil, the better)
Prepare the grill (medium-high heat) or you can use an indoor grill pan.
Drizzle olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Brush olive oil on grill grate to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Whisk approximately 4-5 tablespoons of extra-virgin olive oil and garlic in a bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season to taste, with salt and pepper.
Turn grilled mushroom gill side up on the grill. Spoon the tomato mixture on top the mushrooms, let them grill for 1 minute then remove from grill and serve.
(original inspiration for this recipe - Giada DeLaurentis)
Labels: grilling, In the Kitchen, mushrooms, On My Bookshelf, vegetarian dish