Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

INGREDIENTS

• 1/4 cup chopped fresh basil leaves
• 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
• 4 large portobello mushrooms (about 5 inches in diameter), stemmed
• Salt and freshly ground black pepper
• 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 3 tablespoons olive oil, plus extra for greasing grill pan
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling