Panzanella-Topped Grilled Portabellas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray cooks well! 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.
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