When tomatoes are in season all you need is fresh mozzarella cheese, portobella mushrooms and a bunch of basil to make a tasty summer meal. Check out River Valley Ranch for their delectable selection of mushrooms. Stop by The Cheese People for fresh mozzarella and ask for other recommendations. Don’t forget Wild Tree and the Olive Tap for your selection of oils. Shop our farm stand vendors for their fresh pick of vegetables. Ingredients:
- 3 tablespoons olive oil, plus extra for greasing grill pan (you can also use flavored grape seed oil)
- 4 large Portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil or grape seed oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
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 or grape seed 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 grill 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.
Recipe courtesy Giada De Laurentiis Food Network