FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Panzanella-Topped Grilled Portobellos

More from this source
Rachael Ray
Related tags
salad low carb nut free vegetarian labor day lunch italian
Nutrition per serving    (USDA % daily values)
CAL
905
FAT
125%
CHOL
45%
SOD
103%

Comments

Add a comment

Ingredients for 4 servings

8 portobello mushroom caps, wiped clean with a damp towel

Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup)

Grill seasoning, such as McCormick's brand 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 (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

You might also like

Portobello Mushroom Burger
Simply Recipes
Portobello Mushroom Burger W/ Homemade Fries
Veggie Num Num
Bbq Portobello Sliders
How Sweet It Is
Grilled Portabellas With Couscous
Sunset
Vegetable Quinoa Burgers
Sprouted Kitchen
Balsamic Grilled Vegetables
Marla Meridith
Maple Grilled Tempeh Recipe
101 Cookbooks
Grilled Chicken Kabobs
Greatist
Grilled Portabella And Bulgar Salad "Sandwiches"
Epicurious
Sherry-Balsamic Steak Over Grilled Escarole, Po...
The Skinny