Grilled Portabella Mushrooms With Tomatoes And Fresh Mozzarella - cooking recipe

Ingredients

3 tablespoons olive oil, plus extra
olive oil, for greasing grill pan
4 large portabella mushrooms, stemmed (about 5 inches in diameter)
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil, plus extra
extra virgin olive oil, for drizzling
2 garlic cloves, minced
3 medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaf

Preparation

Prepare the barbecue (medium-high heat).
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.