6 Portobello mushroom caps, brushed clean
4 Tbsp Extra Virgin Olive Oil
Kosher salt and ground black pepper
Freshly-made Pesto (or storebought, if you’re in a pinch)
Fresh mozzarella (one small ball, sliced in 6 rounds)
Prepare the grill to cook over medium-high heat. Using a basting brush, coat the top and bottom of the mushroom caps generously with olive oil, then sprinkle with a little salt and pepper before transferring each piece to a plate or cookie sheet.
Place mushroom caps, top side facing up, on the surface of the preheated grill just long enough for grill marks to appear. Brush mushrooms with additional olive oil if needed. Flip mushrooms so they are top-down, and put a dollop of pesto into the indentation of the mushroom cap. Allow pesto to heat for a minute or two before adding a slice of fresh mozzarella to each cap, on top of the pesto. Replace the grill lid/cover, and allow to cook, undisturbed, another 5 – 7 minutes. Let it cook for a few minutes, undisturbed until mushrooms are tender. Carefully remove mushrooms from the grill and serve immediately.
Note: If you’re not fond of pesto (or, like me, you’re allergic to basil – which is very sad indeed) you can subsitute olive tapenade, thyme gremolata, or a puree of sun-dried tomatoes that have been soaked in olive oil.