Makes 4 servings

* 4 large portobello mushrooms, about 5 inches (13 cm) wide, stems removed

* 1/3 cup (80 mL) extra-virgin olive oil

* Salt and freshly ground pepper

* 1 clove garlic, minced

* 2 ripe tomatoes, cut in 1/2-inch (1.2-cm) pieces

* 1/2 lb (225 g) mozzarella, preferably water-packed, cut in 1/2-inch (1.2-cm) pieces

* 1/4 cup (60 mL) chopped fresh basil

1. Brush mushrooms all over with half the oil and sprinkle with salt and pepper. Preheat grill or broiler to medium-high and grill mushrooms until heated through and tender, about 5 minutes per side.

2. Meanwhile, in a medium bowl, whisk together the remaining oil with the garlic. Add tomatoes, cheese and basil, tossing to coat with oil mixture. Season to taste with salt and pepper.

3. Place a hot, grilled mushroom, gill side up, on each of four plates. Sprinkle with more salt and pepper and spoon tomato salad on top.

Serve with steak, lamb chops or grilled salmon.

Approximate nutrition per serving (mushroom and salad only): 310 calories, 20 g fat, 22 g protein, 14 g carbohydrates, 4 g fibre

-- Giada's Family Dinners, by Giada De Laurentiis

Tip of the Day

A reader says she can't find an expiry date on a box of unflavoured gelatin she bought, and wants to know how long she can keep it.

We checked with several reliable sources and they concur -- as long as the envelope is dry and sealed, the powdered gelatin inside is good almost indefinitely. But realistically, you should try to use it up within a couple of years.

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