Panzanella-Topped Grilled Portobellos

June 2006
Panzanella-Topped Grilled Portobellos

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Grilled mushrooms topped with bread-and-tomato salad make for a light, satisfying meatless meal all summer long.

Makes: 4 servings

Ingredients
  • 8 portobello mushroom caps, wiped clean with a damp towel
  • Extra-virgin olive oil (EVOO), forliberal drizzling (1/2 to 2/3 cup)
  • Grill seasoning, such as Mccormick Montreal Steak Seasoning
  • 4 3/4-inch-thick slices of 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 jarred roasted red peppers, chopped
  • 1 small red onion, chopped
  • 1 pound ball fresh smoked mozzarella, diced
  • 1 cup arugula (a couple of handfuls), shredded
  • 1 cup basil (about 20 leaves), shredded
  • Handful of flat-leaf parsley, coarsely chopped
  • 3 tablespoons red wine vinegar (eyeball it)
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper
Directions
  1. Preheat a grill or a grill pan to medium-high. Drizzle the mushrooms with EVOO and season with grill seasoning. Grill the mushrooms until fork-tender and well marked but not entirely soft, 3 to 4 minutes on each side.
  2. Meanwhile, drizzle the bread with EVOO and grill until lightly toasted, 1 to 2 minutes on each side. Rub the garlic all over the bread and cut into dice.
  3. Place the bread in a large bowl and add the tomatoes, Cubanelle peppers, roasted peppers, onion, cheese, arugula, basil and parsley. Dress the salad with the red wine vinegar, lemon juice and a liberal drizzle of EVOO. Season the salad with salt and pepper to taste. Pile the salad evenly on top of the mushroom caps.
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