I had two mushroom caps left over from the CostCo package and found this recipe to finish the last two caps.
The tomatoes came from my brother's garden which were volunteer from last year. Ripe tomatoes and fresh basil, plus a bit of fresh mozzarella and a bit of garlic and oil made a great topping for the grilled caps.
I used a pan on the stove to grill the mushrooms.
Once I placed the salad on top, I could not wait to dig in.
I ended up adding more salad and finished up this for dinner with one more for lunch the next day.