Prep: 25 minutes

Cook: 15 minutes

Makes: 6 servings

Ricotta makes a nice substitute for the burrata; you’ll need 2 tablespoons per mushroom cap.

¼ cup olive oil

Grated zest and juice from 1 small lemon

2 teaspoons Dijon mustard

½ teaspoon salt

6 large (about 1½ pounds total) portobello mushrooms, each 4 inches in diameter

1 medium red onion, cut into 4 thick slices

6 small ripe tomatoes or 3 medium

Half of an 8-ounce container burrata cheese

3 to 4 tablespoons chopped fresh basil and fresh chives

Prepare a charcoal grill or heat a gas grill to medium heat.

Mix the oil, lemon zest and juice, mustard and salt in a small bowl.

Gently twist the mushroom stems off the caps. Lightly brush the caps, stems and onion slices with the oil mixture.

Grill the stems and onion slices directly over the heat, turning once, until golden and tender, about 10 minutes. Transfer them to a cutting board.

Add the caps to a cooler section of the grill, gill side down. Cook, 2 minutes. Flip; brush with oil mixture.

Add the tomatoes to the grill. Grill until the smooth side of the mushroom caps are golden and the tomatoes are warmed and softened a bit, about 3 minutes.

Remove the caps and tomatoes from the grill. Place the mushroom caps on a serving platter. Use a small serrated knife to cut the tomatoes in half or slices.

Chop the grilled stems and onion; put them into a small bowl. Season them with a teaspoon or two of the remaining oil mixture. Divide the filling among the mushrooms caps.

Top with a portion of the burrata and two tomato halves or slices. Sprinkle generously with fresh basil and chives.

Serve while warm or at room temperature.