Grilled Portobello Mushrooms with tomatoes and fresh mozzarella

3 T olive oil

4 large Portobello mushrooms stemmed

Salt and pepper

2 cloves garlic minced

3 small to medium sized vine ripened tomatoes, cut into ½ inch pieces

8 ounces fresh water packed mozzarella drained cunt into ½ inch cubes

¼ cup chopped fresh basil leaves

Heat the barbecue to med-high heat.

Drizzle 3 T of olive oil over brother sides of mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent sticking. Grill until mushrooms are heated through and tender, about 5 minutes on each side. Meanwhile whisk the extra virgin olive oil and garlic in medium bowl. Add the tomatoes, cheese and basil and toss to coat. Season the tomato salad to taste with salt and pepper.  Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon tomato salad on top of the mushroom. Drizzle about 1 T of olive oil on top to finish.