Grilled Portobello Mushroom with Tomato & Mozzarella

6 Tbsp olive oil, plus extra for grilling and drizzling

4 lrg Portobello mushrooms, about 5” in diameter, stemmed

salt and pepper

2 cloves garlic, minced

4 Roma tomatoes, sliced and cut in half

8 oz water-packed mozzarella, drained, cut into ½ inch cubes

¼ cup fresh basil leaves, chopped

Preheat barbecue to medium-high heat.  Drizzle 3 Tbsp olive oil on both sides of mushrooms.  Sprinkle mushrooms with salt and pepper.  Drizzle olive oil on grill pan to prevent mushrooms from sticking.  Grill until mushrooms are heated and tender (about 5 minutes per side).  Whisk extra-virgin olive oil and garlic in a medium bowl to blend.  Add tomatoes, cheese, and basil and toss to coat.  Season the tomato mix with salt and pepper to taste.  Place grilled mushrooms side up and sprinkle with salt and pepper.  Spoon the tomato mix on top of the mushrooms, drizzle with olive oil.  Serve with red wine!!!