Grilled stuffed mushroom caps

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tbsp plus 1 tsp olive oil
• 1 large clove of garlic, finely grated
• 2 tablespoons whole grain breadcrumbs
• 1 teaspoon finely chopped fresh oregano
• 1 medium tomato, cut into 4 slices about 1 cm thick.
• 110 g fresh salted mozzarella, cut into 4 slices

Preparation:

1. Position a rack in the top of the oven, 8 cm below the top heat source, and turn on the heat. Whisk 1 tablespoon of olive oil and garlic in a small bowl. Brush the mushroom caps with the mixture and place them, gill-side down, on a rimmed baking sheet.
2. In a second small bowl, combine the breadcrumbs with the oregano and the remaining 1 teaspoon olive oil. Set aside.
3. Broil the mushrooms over high heat until golden brown, about 2 minutes. Turn each cap over and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil over high heat until tender, about 1 minute.
4. Top each mushroom cap with a tomato slice and sprinkle with 1/8 teaspoon of salt. Bake over high heat until the tomatoes are softened and cooked through, about 2 minutes. Top with mozzarella and sprinkle with the breadcrumb mixture. Bake over high heat until the crumbs are golden brown, the cheese is melted, and the mushrooms are cooked through, about 45 seconds.
5. Transfer to a serving platter and serve warm.