Summer Tomatoes (and a great recipe)

Summer TomatoesIt is really, truly summer tomato season. And we couldn’t be more thrilled!
Have you been by the store to check out the tomatoes in our produce aisle? If not, you are in for a big treat. They are beautiful to look at and sooo delicious and each variety has a subtly different flavor. 

This straightforward recipe for Grilled Portobello Mushroom Caps Stuffed with Tomato Mozzarella Salad puts a new spin on some classic summer flavors. And it is an easy side to prepare if you already have the grill going.

Grilled Portobello Mushroom Caps Stuffed with Tomato Mozzarella Salad
Adapted from Giada De Laurentiis and the Food Network

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushroom caps
Sea salt and freshly ground black pepper
2 cloves minced garlic
3 small to medium sized vine ripened or heirloom tomatoes, diced into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained and cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Prepare the barbecue for medium-high heat grilling.

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 on each side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, mozzarella, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot mushroom cap, gill side up on each of 4 plates. Sprinkle with a little salt and pepper. Spoon the tomato salad on top of the mushroom caps and drizzle with extra-virgin olive oil to finish. Garnish with a few leaves of basil and serve.


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