Grilled Balsamic-Glazed Portobellos with Goat Cheese

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This dish is in the Smoky Sides chapter, but it would make a great main course if you have any vegetarians at your cookout. Portabello mushrooms have a hearty texture and flavor that is enhanced even further with this balsamic glaze and creamy crumbled goat cheese. If you close your eyes, you might think you've got a mouthful of steak.

Ingredients:

4 portobello mushrooms (about 3/4 pound), stems removed
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces goat cheese, crumbled (about 3/4 cup)
1 1/2 tablespoons chopped fresh parsley

Instructions:

In a medium bowl, gently toss the mushrooms with the olive oil, vinegar, salt and pepper.

Preheat the grill to medium-high heat.

Place the mushrooms in a grill basket. Transfer the basket to the grill. Close the cover and cook until the mushrooms are tender and lightly charred, 2 to 3 minutes per side.

Use tongs to arrange the hot mushrooms, stem-side up, on a serving plate. Sprinkle with the crumbled goat cheese and the parsley and serve.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from Get Fired Up, 2011 Get your copy today!

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