Portabello and Mozzarella Salad
By: Tracy Wilson
Published: Monday, June 27, 2011 - 9:02am

Ingredients




2 cups grape tomatoes, cut in half
3 ounces fresh mozzarella, cubed
3 fresh basil leaves, sliced thin
2 teaspoons olive oil
2 garlic cloves, minced
salt
fresh ground pepper
4 large potabello mushrooms, stems removed

Preparation

1 In a small bowl, combine all ingredients except mushrooms. Cover and chill. 2 Spritz mushrooms with cooking spray and lightly coat grill rack with cooking oil. 3 Grill mushrooms, covered, over med high heat or broil 4 inches from heat for 6-8 minutes on each side. 4 Spoon 1/2 cup tomato mixture into each mushroom cap.