Panzanella-topped Grilled Portabellas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 portabella mushroom caps (wiped clean with a damp towel)
• 1/2 cup extra virgin olive oil (for liberal drizzling)
• grill seasoning
• 4 slices crusty bread (stale bread is better)
• 1 large garlic clove, smashed and peeled
• 4 plum tomatoes (seeded and diced)
• 2 cubanelle peppers (seeded and diced)
• 3 roasted red peppers (chopped)
• 1 small red onion (chopped)
• 1 lb smoked mozzarella cheese (diced)
• 1 cup arugula (shredded)
• 1 cup fresh basil (shredded)
• flat leaf parsley, coarsely chopped
• 3 tablespoons red wine vinegar
• 1/2 lemon, juice of
• salt & freshly ground black pepper

Recipe

• 1 1. preheat a grill or a grill pan to medium-high. drizzle the mushrooms with.
• 2 evoo and season with grill seasoning. grill the mushrooms until fork-tender and.
• 3 well marked but not entirely soft, 3 to 4 minutes on each side.
• 4 2. meanwhile, drizzle the bread with evoo and grill until lightly toasted, 1 to.
• 5 2 minutes on each side. rub the garlic all over the bread and cut into dice.
• 6 3. place the bread in a large bowl and add the tomatoes, cubanelle peppers,.
• 7 roasted peppers, onion, cheese, arugula, basil and parsley. dress the salad with.
• 8 the red wine vinegar, lemon juice and a liberal drizzle of evoo. season the.
• 9 salad with salt and pepper to taste. pile the salad evenly on top of the.
• 10 mushroom caps.