Panzanella-Topped Grilled Portobellos – Rachael Ray

Ingredients

• 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