It's been a while since I've cooked with portobellos, I'm not sure why exactly -- maybe I had one too many portobello burgers in the late ’80s. Whatever the reason, I think it's high time they made a comeback. Today I’m roasting them with sweet tomatoes and earthy garlic. Then I'll layer them with some fresh basil and creamy mozzarella into a super-satisfying salad. Check it out!