Ingredients
4 portabella tops de-stemmed and washed and patted dry with paper towel
2 cloves garlic
1 cup olive oil
1/2 cup lime juice
2 heirloom tomatoes chopped
2 cups fresh mozzarella
kosher salt
fresh ground pepper corn
Preparation
place mushrooms cap side up on platter, and use paper towel to brush with olive oil. flip to cap side down and drizzle mushrooms with oilive oil. top with salt and pepper and set aside.
chop tomatoes, mozz and garlic. mix in olive oil and lime juice salt and pepper, mix well cover and refrigerate.
start grill and turn to low heat. put mushroom cap side up, cover and grill about 20 minutes.
remove from grill and top with tomato mozz salad garnish with parsely.
