Caprese Salad with Grilled Mushroom Caps

Ingredients:

• 4 large champignons (about 12 cm in diameter), stems removed
• 3 tbsp olive oil, plus a little extra for greasing the grill
• 3 tbsp olive oil, plus a little more for dressing
• 2 cloves garlic, crushed
• 3 small ripe tomatoes, cut into 1.5 cm pieces.
• 250 g of mozzarella in brine, drain the brine, cut the cheese into 1.5 cm cubes.
• 1/4 cup chopped basil leaves

Preparation:

1. Preheat an outdoor grill to medium-high heat.
2. Drizzle the mushrooms with 3 tablespoons of olive oil on both sides, season with salt and pepper. Grease the grill grate with oil. Grill the mushrooms until tender, about 5 minutes per side.
3. Meanwhile, in a medium bowl, combine the olive oil and garlic. Add the tomatoes, cheese, and basil and toss to combine. Season the salad with salt and pepper.
4. Arrange the mushroom caps on individual plates, season with salt and pepper. Fill each cap with the salad, drizzle with olive oil, and serve.