8 portobello mushroom caps, wiped clean with a damp towel
Extra virgin olive oil (EVOO), for liberal drizzling (1/2-1/3 cup)
Grill seasoning, such as McCormick's brand Montreal Steak Seasoning
Four 3/4 inch-thick slices of crusty bread (stale bread is better)
1 large garlic clove, smashed and peeled
4 plum tomatoes, seeded and diced
2 Cubanelle peppers, seeded and diced
3 jarred roasted red peppers, chopped
1 small red onion, chopped
1 pound ball fresh smoked mozzarella, diced
1 cup arugula (a couple of handfuls), shredded
1 cup basil (about 20 leaves), shredded
Handful of flat-leaf parsley, coarsely chopped
3 tablespoons red wine vinegar (eyeball it)
Juice of 1/2 lemon
Salt and freshly ground pepper
Pre-heat a grill or a grill pan to medium-high. Drizzle the mushrooms with EVOO and season with grill seasoning. Grill the mushrooms until fork-tender and well marked but not entirely soft, 3-4 minutes on each side.
Meanwhile, drizzle the bread with EVOO and grill until lightly toasted, 1-2 minutes on each side. Rub the garlic all over the bread and cut into dice.
Place the bread in a large bowl and add the tomatoes, Cubanelle peppers, roasted peppers, onion, cheese, arugula, basil and parsley. Dress the salad with the red wine vinegar, lemon juice and a liberal drizzle of EVOO. Season the salad with salt and pepper to taste. Pile the salad evenly on top of the mushroom caps.