Today Dishing: Lemon-garlic Grilled Portobellos with Burrata and Tomatoes

Yesterday I saw this recipe in the Chicago Tribune's "Good Eating"section and in that I planned on grilling chicken for dinner, I thought I'd give this a go.

The recipe suggests substituting ricotta for the burrata but  I used fresh mozzarella  because I had it on hand and it worked quite well.

The finished product received rave reviews and I look forward to making it again using burrata or ricotta.

Mushrooms,onions and tomatoes cook on the grill.

The finished product, made with mozzarella.

 Lemon garlic grilled portobellos with burrata and tomatoes
Prep: 25 minutes
Cook: 15 minutes
Makes: 6 servings
Ricotta makes a nice substitute for the burrata; you'll need 2 tablespoons per mushroom cap.
¼ cup olive oil
Grated zest and juice from 1 small lemon
2 teaspoons Dijon mustard
½ teaspoon salt
6 large (about 1 1/2 pounds total) portobello mushrooms, each 4 inches in diameter
1 medium red onion, cut into 4 thick slices
6 small ripe tomatoes or 3 medium
Half of an 8-ounce container burrata cheese
3 to 4 tablespoons chopped fresh basil and fresh chives
1. Prepare a charcoal grill or heat a gas grill to medium heat. Mix oil, lemon zest and juice, mustard and salt in a small bowl.
2. Gently twist the mushroom stems off the caps. Lightly brush the caps, stems and onion slices with the oil mixture. Grill stems and onion slices directly over the heat, turning once, until golden and tender, about 10 minutes. Transfer to a cutting board.
3. Add caps to a cooler section of the grill, gill side down. Cook, 2 minutes. Flip; brush with oil mixture. Add tomatoes to grill. Grill until smooth side of mushroom caps are golden and tomatoes are warmed and softened a bit, about 3 minutes. Remove from grill; place mushroom caps on a serving platter. Use a small serrated knife to cut the tomatoes in half or slices.
4. Chop grilled stems and onion; put into a small bowl. Season with a teaspoon or two of the remaining oil mixture. Divide the filling among the mushrooms caps. Top with a portion of the burrata and two tomato halves or slices. Sprinkle generously with fresh basil and chives. Serve while warm or at room temperature.
Nutrition information per serving: 186 calories, 14 g fat, 4 g saturated fat, 16 mg cholesterol, 12 g carbohydrates, 7 g protein, 275 mg sodium, 3 g fiber