Grilled Mushroom Mozzarella Salad
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
¼ teaspoon Salt
¼ teaspoon Pepper
4 large fresh Portobello Mushrooms (4 to 4 ½ inches), stems removed
In a small bowl, combine the first seven ingredients; cover and chill until serving.
Spritz mushrooms with cooking spray. Using long-handled tongs moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon ½ cup tomato mixture into each mushroom cap.