Panzanella-Topped Grilled Portobellos

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
905
FAT
125%
CHOL
45%
SOD
103%

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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

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