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1/2 cup shredded mozzarella and/or 2 ounces crumbled feta
Fresh basil leaves and sliced black olives
Sea salt and black pepper
1. To start, gently clean your
portobellos with a damp paper towel. Trim the stems with a paring knife, and use
a spoon to scrape the dark brown gills from the underside of the cap. (Just
toss, or compost those.)
2. Arrange the sauce, cheeses and toppings in small
bowls and line them up across the top of your work surface.
3. Brush the
underside of the caps with olive oil and grill, oiled side down, for 3 to 4
minutes over a medium-high flame.
4. Place the caps on your work surface,
cooked side facing up, and season with salt and pepper. Spread 1 to 2 tablespoons
of sauce around the cap. Go easy on the sauce as the mushrooms will give off
liquid when they cook, and too much sauce can make them soggy. Sprinkle with
cheese to cover, then olives or other desired toppings. Gently place back on
the grill (toppings facing up!) and cook for another 3 minutes, or until cheese is