Stuffed Grilled Portobello Mushrooms

4 large Portobello mushrooms (about 4″ in diameter)
2 T. olive oil

8 oz. (1/2 lb.) fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
2 small Roma tomatoes or 1 large tomato, cut into small dice
1/4 cup grated Parmesan cheese
1/8 tsp.ground black pepper
1/2 tsp. kosher salt

2 T. olive oil

Fresh basil leaves for garnish

Remove the stems from mushrooms. In a bowl, combine the mozzarella, basil, tomatoes, Parmesan, pepper and salt. Place the mushrooms on medium-low heated grill gill side down, brush with olive oil, and cook for 3 minutes. Turn the mushrooms over, place 1/4 of filling in each mushroom and place on grill stuffing side up, grill on medium-low for 3-5 minutes more, until mushrooms are cooked and cheese has melted. Drizzle with oil just before serving and garnish with basil leaves. Serves 4.

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