|It is a little messy but it is so good|
I would normally use basil in these mushroom but I had some fresh spinach and used that instead. If you are one of those rare people that don't like goat cheese, then substitute mozzarella (or another cheese) for the goat cheese. I would have loved to add panko or bread crumbs to this mixture but I am trying to cut back (and I didn't miss them).
Grilled Portobello Mushrooms
3 Large Portobello Mushrooms
Couple of Tomatoes, Diced
2 Cloves of Garlic, Minced
1/2 Half Red Pepper, Diced
1/4 Sweet Onion, Diced
4 Ounces (114 grams) Goat Cheese
8 Ounces (228 grams) Spinach, Chopped
3 Tablespoons Balsamic Vinegar
Salt and Pepper, To Taste
Prepare your grill. (light your charcoal if you are using a charcoal grill). Sauté the onion and garlic in a bit of olive oil. Once the onion and garlic are lightly caramelized, remove from heat and cool. Meanwhile, scoop out the black fins of the portobello and lightly coat the inside and outside of the mushrooms with olive oil. Combine the tomatoes, red pepper, goat cheese, spinach, vinegar, onion and garlic in a bowl.
Divide the mixture between the mushrooms and place the mushrooms on the grill. Grill for approximately 7-10 minutes or until the mushrooms are tender and the filling is heated through.
The bottom line will I make this again? Yes, my family is already requesting it.
|On the grill|
|Finished! These were eaten so quickly I was lucky I got a picture.|