Balsamic-Glazed Portabellos with Goat Cheese
This dish is from The Deen Brothers Get Fired Up (Ballantine Books) by American barbecue experts Jamie and Bobby Deen, and would make a fine main course or a side dish. The mushrooms have a hearty texture and deep flavour that is enhanced by balsamic vinegar and crumbled goat cheese. Vegans can omit the goat cheese.
4 portobello mushrooms (about 3/4 pound), stems removed
5 tablespoons (75 mL) olive oil
3 tablespoons (45 mL) balsamic vinegar
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) freshly ground black pepper
3 ounces (75 g) goat cheese, crumbled
2 tablespoons (30 mL) chopped fresh parsley
In a medium bowl, gently toss the mushrooms with the olive oil, vinegar, salt and pepper.
Preheat grill to medium-high heat. Place the mushrooms in a grill basket and onto the grill. Close the cover and cook until mushrooms are tender and charred, about two to three minutes per side.
Using tongs, arrange mushrooms, stem side up, on a serving plate. Sprinkle with crumbled goat cheese and parsley and serve.