Caprese Stuffed Grilled Portabello Mushroom Caps
This recipe is per single Portabello Cap simply multiply by the number of mushroom caps used
1 large portobella mushroom cap wiped clean and the gills scraped away
(to clean the gills away I just use the side of a soup spoon and gently scrape them off the mushroom)
1/4 cup, quartered grape or cherry tomatoes
1/4 cup fresh mozzarella cubes
salt and pepper to taste
2 teaspoons shredded fresh basil
balsamic vinegar to drizzle over
Clean the mushroom cap(s) with a paper towel and remove the gills.
Brush the tops and bottoms of the mushrooms generously with olive oil.
Place on a hot grill grate tops up and grill with the cover down for 5-7 minutes, turn the mushroom caps over and grill an additional 5 minutes with the grill cover down.
In the cavity of the mushroom place the cubed fresh mozzarella and tomato chunks. Cover and allow the cheese to melt and bubble up.
Remove from the grill and top with the shredded basil, a generous drizzle of balsamic vinegar and salt and pepper to taste.