Panzanella-Topped Grilled Portabellas

Total Time
Prep 10 mins
Cook 20 mins

Rachael Ray cooks well!

Ingredients Nutrition


  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.
Most Helpful

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!

rosslare November 17, 2010