Panzanella-Topped Grilled Portabellas

• 8 portabella mushroom caps (wiped clean with a damp towel)
• 12 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
• 12 lemon, juice of
• salt & freshly ground black pepper

1. 1.
2. Preheat a grill or a grill pan to medium-high.
3. Drizzle the mushrooms with.
4. EVOO and season with grill seasoning.
5. Grill the mushrooms until fork-tender and.
6. well marked but not entirely soft, 3 to 4 minutes on each side.
7. 2.
8. Meanwhile, drizzle the bread with EVOO and grill until lightly toasted, 1 to.
9. 2 minutes on each side.
10. Rub the garlic all over the bread and cut into dice.
11. 3.
12. Place the bread in a large bowl and add the tomatoes, Cubanelle peppers,.
13. roasted peppers, onion, cheese, arugula, basil and parsley.
14. Dress the salad with.
15. the red wine vinegar, lemon juice and a liberal drizzle of EVOO.
16. Season the.
17. salad with salt and pepper to taste.
18. Pile the salad evenly on top of the.
19. mushroom caps.

mushroom caps, extra virgin olive oil, grill seasoning, crusty bread, garlic, tomatoes, cubanelle peppers, red peppers, red onion, mozzarella cheese, arugula, fresh basil, flat leaf parsley, red wine vinegar, lemon, salt

Taken from www.food.com/recipe/panzanella-topped-grilled-portabellas-190116 (may not work)