Grilled Portobello Mushrooms with Bruschetta (Edit recipe)

Prepare the mushrooms

1. Gently clean each mushroom with a damp paper towel. Then remove the stem with a knife and scrape out the gills with a spoon. Discard the gills.
2. To a small bowl add the olive oil, balsamic vinegar, s & p. Mix until fully combined then brush the mixture onto the underside of the mushroom cap (where you removed the gills).
3. Grill 5-6 minutes. Flipping occasionally.
4. Add the shredded mozzarella to the bottom part of the mushroom and grill until melted an additional 3-4 minutes.
5. Remove from the grill and set aside.

Prepare the bruschetta

1. To a medium size bowl add the chopped tomatoes, the minced shallot and garlic clove, salt, pepper, olive oil, balsamic vinegar, and the basil. Mix until combined.
2. Taste and adjust for seasoning by adding a bit more vinegar or salt if necessary.
3. Scoop some of the bruschetta onto each mushroom cap piling on as much as you like until most of the bruschetta if not all is used up.
4. Serve and enjoy.