Grilled Portobellos with Mozzarella Salad
These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. —Sarah Vasques, Milford, New Hampshire
Ingredients
- 2 cups grape tomatoes, halved
- 3 ounces fresh mozzarella cheese, cubed
- 3 fresh basil leaves, thinly sliced
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
- Cooking spray
