2 portabello mushrooms stem and gills removed
spinach and kale
fresh mozzarella cheese cut in small cubes
grated hard cheese
salt and pepper
preheat oven to 400, apply olive oil to mushroom caps, added salt and pepper. Place in oven for 10 min gill side down. Turn over, sprinkle with vinegar and bake 10 more min. Saute greens in olive oil with minced garlic, cool and chop, add cheeses. Fill caps (may sprinkle bread crumbs over the top and bake around 10 more min until cheese is melting and crumbs are golden.
3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive 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 grill (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 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 gill 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.