Grilled Portobello Mushrooms with Goat Cheese
Ingredients:
8 oz mild goat cheese, sliced
4 Large Portabello caps
For the Sauce -
4 TBSP garlic-infused olive oil
Pinch of Sea Salt and Fresh ground black pepper
1/3 cup rinsed baby spinach
1/4 cup fresh basil leaves
1 tsp fresh thyme
3 tsp fig balsamic vinegar
1 tsp capers
2 cloves roasted garlic
Optional - pine nuts or pine nut oil, dried chilli-pepper flakes, a little truffle oil
Directions:
Blend all sauce ingredients together while grill is heating. Brush mushrooms with sauce and grill for 4-5 minutes (underside down). Brush mushroom caps with additional sauce before turning over, grilling for 3-4 minutes. Add sliced goat cheese and any remaining sauce to mushrooms (underside up) and close grill cover for 2-3 minutes, or until cheese melts. Serve immediatly with Risotto, polenta or simple salad.
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I was looking for a good combo with broccoli quiche recipes (to create new recipes for broccoli quiche) when I found your site. I thought this might give some surprising results so I became curious how these grilled portobello mushrooms with goat cheese would taste.
Once done, and started to taste this mushroom recipe, I really must admit that at first it was very very surprising…..but with the second bite I was sold and addicted
And I think I can combine this quite good in a delicious combination with broccoli quiche & portobello mushrooms a la goat cheese.
i am still trying out to find the perfect recipe for it, but am really close; I will soon post again when I have it.
To others; this recipe will really fit in as a good starter on a high level cuisine - it is highly recommended and you wont be disappointed when you give it a good try.