Grilled Portabella Mushroom Caprese

• 4 whole portabella mushrooms, stems removed
• 4 tbsp extra virgin olive oil, divided
• Kosher salt and freshly ground pepper
• 3 c grape tomatoes, halved
• 1 c fresh mini mozzarella balls
• 1 tbsp balsamic vinegar
• ¼ c fresh basil, chopped

Prepare grill to medium heat. Using a spoon, scrap out gills from each mushroom and discard. Drizzle 3 tbsp olive oil evenly over both sides of mushrooms and season with salt and pepper.

In a small bowl, combine remaining 1 tbsp olive oil, tomatoes, mozzarella, balsamic, basil and salt and pepper, to taste.

Place mushrooms on grill, gill side down, and grill 5-7 minutes. Flip and spoon tomato mixture evenly into each mushroom. Close grill lid and cook 5 minutes or until cheese is slightly melted and mushrooms are tender. Serve immediately