In a small bowl, add your lemon zest, lemon juice, thyme, take ¼ cup of extra virgin olive oil and a pinch of salt and ground black pepper. Give this all a whisk.

Now, add in your tomatoes, kalamata olives, mozzarella pearls and basil leaves. Mix this all together. This salad will top your mushrooms.

Preheat a skillet over medium high heat with 3 tablespoons of extra virgin olive oil. Wipe your mushrooms with a damp cloth. Take out the stems of each mushroom. Using a small spoon, scoop out the gills of each mushroom to make room for the filling.

Once your skillet is hot, your oil will shimmer. Add your mushrooms to the pan and cook 4-5 minutes per side until soft. You may need to add a bit more oil to your skillet since mushrooms will absorb it.

Season your mushrooms before you give them a flip with a pinch of kosher salt and ground black pepper.

Take the mushrooms out of the skillet and top with the tomato salad.

Enjoy!

Note: you can also put these mushrooms on the grill and cook for the same amount of time.

Note: This is absolutely my favorite way to eat portobellos!