Grilled Portobello Mushroom Caps with Burrata and Heirloom Tomatoes

There are layers of flavors and temperatures to discover in this celebration of summer’s bounty. Earthy, warm grilled mushroom caps are filled with juicy, room temperature tomatoes and fresh basil, and then topped with creamy, slightly chilled burrata. I prefer thicker mushrooms, as they are “meatier.” You can also toss the tomatoes and burrata with sliced white mushrooms and basil for a lovely but simpler salad.