Panzanella-Topped Grilled Portabellas

Submitted by fallenrunner

"Rachael Ray cooks well!"

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 8 portabella mushroom caps (wiped clean with a damp towel)
• 118.29 ml extra virgin olive oil (for liberal drizzling)
• grill seasoning
• 4 slice 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)
• 453.59 g smoked mozzarella cheese (diced)
• 236.59 ml arugula (shredded)
• 236.59 ml fresh basil (shredded)
• flat leaf parsley, coarsely chopped
• 44.37 ml red wine vinegar
• 1 lemon, juice of
• salt & freshly ground black pepper

directions

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.

Reviews

[rosslare]

Great Italian flare recipe for mushrooms and panzanella both, together or separately. I did not have smoked mozzarella, used the usual kind. Very tasty anyhow!