Tuesday, May 24, 2011

Goat Cheese Portobello Mushrooms

I made this creamy deliciousness on the BBQ in the middle of a thunderstorm. It’s crazy easy.
Portobello Mushroom Caps
Sun-Dried Tomato Paste
Plain Goat Cheese
Fresh Thyme
Olive oil
  1. Coat your mushrooms in olive oil so they won’t stick to the grill. Sprinkle on some S&P. 
  2. Oil your grill really well.
  3. BBQ each side of the mushroom on low heat for approx 5 minutes each side until just softening. Place mushrooms on the top rack and squeeze a dollop of sun-dried tomato paste onto each mushroom. Place a large chunk of cheese in the middle and sprinkle on some fresh thyme. 
  4. Close the lid and let the heat from the BBQ warm the cheese.
  5. Remove from the BBQ and eat.

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