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Grilled Portabella

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Ingredients

  • 3 tbsp extra virgin olive oil
  • 4 large portabella mushrooms, about 5 inches in diameter), stemmed
  • dash salt and pepper to taste
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 small to medium vine ripened tomatoes, cut into 1/2-inch pieces
  • 1 package Daiya Jack Style Block, cut into 1/2-inch cubes

Instructions

Prepare the barbecue (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. 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 the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Tips for cooking with Daiya

30 min
Total Time
20 min
Prep Time
10 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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