As usual with my photos the most important part is slightly out of focus.
--4 large portobello mushrooms, stems removed
--1/3 cup (80 ml) extra-virgin olive oil
salt and freshly ground pepper
--1 clove garlic, minced
--2 ripe tomatoes cut into 1/2 inch (1.2 cm ) pieces
--1/2 lb (225g) mozzarella, preferably water-packed cut into 1/2 inch (1.2 cm) pieces
--1/4 cup (80 ml) chopped fresh basil
Brush mushrooms all over with half the oil and sprinkle with salt and pepper
Heat through and tender ( about 5 minutes per side ) on preheated medium-high heat
In a bowl whisk together remaining oil with the garlic, add tomatoes, cheese and basil, tossing to coat with oil mixture. Season to taste with salt and pepper
Place hot grilled mushroom, gill side up on plates. Sprinkle with more salt and pepper and spoon tomato salad on top.
Typical for me I cut things my way so pieces are a bit smaller. I held back on some of the salt and pepper so everyone could add to their own taste.
It needed something. Maybe sun warm tomatoes from my own garden or a slightly sharper cheese. All in all the family says they would like it again.
As you can see I served them with potato salad and grilled steak and a nice Merlot.
Our first, but not likely only BBQ of 2007