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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
8 portobello mushroom caps, wiped clean with a damp towel
Extra-virgin olive oil, for liberal drizzling (1/2 to 1/3 cup)
Grill seasoning, such as Montreal Steak Seasoning
Four 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, shredded
1 cup basil (about 20 leaves), shredded
Handful of flat-leaf parsley, coarsely chopped
3 tbsp red wine vinegar
Juice of 1/2 lemon
Salt and freshly ground pepper
Preheat a grill or a grill pan to medium-high. Drizzle the mushrooms with olive oil 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.
Meanwhile, drizzle the bread with olive oil and grill until lightly toasted, 1 to 2 minutes on each side. Rub the garlic all over the bread and cut into dice. 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 olive oil. Season the salad with salt and pepper to taste. Pile the salad evenly on top of the mushroom caps.
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PANZANELLA-TOPPED GRILLED PORTOBELLOS
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
8 portobello mushroom caps, wiped clean with a damp towel
Extra-virgin olive oil, for liberal drizzling (1/2 to 1/3 cup)
Grill seasoning, such as Montreal Steak Seasoning
Four 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, shredded
1 cup basil (about 20 leaves), shredded
Handful of flat-leaf parsley, coarsely chopped
3 tbsp red wine vinegar
Juice of 1/2 lemon
Salt and freshly ground pepper
Preheat a grill or a grill pan to medium-high. Drizzle the mushrooms with olive oil 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.
Meanwhile, drizzle the bread with olive oil and grill until lightly toasted, 1 to 2 minutes on each side. Rub the garlic all over the bread and cut into dice. 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 olive oil. Season the salad with salt and pepper to taste. Pile the salad evenly on top of the mushroom caps.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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