Panzanella-Topped Grilled Portabellas

Rachael Ray cooks well!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.