Grilled Portobello Mushroom Caps with Goat Cheese and Sun-Dried Tomatoes: A Delicious Recipe

Introduction

Mushrooms are a versatile ingredient that can be used in a variety of dishes. Grilled Portobello Mushroom Caps with Goat Cheese and Sun-Dried Tomatoes is a delicious recipe that is easy to make and perfect for a summer barbecue or a quick weeknight dinner.

Ingredients

• 4 large Portobello mushroom caps
• 4 ounces goat cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Clean mushrooms by wiping them with a damp cloth. Remove stems and gills from the mushroom caps.
3. In a small bowl, mix together goat cheese and sun-dried tomatoes.
4. Brush mushroom caps with olive oil and balsamic vinegar.
5. Season mushroom caps with salt and pepper.
6. Place mushroom caps on the grill, gill side down, and cook for 5-7 minutes.
7. Flip mushroom caps over and fill each cap with the goat cheese and sun-dried tomato mixture.
8. Cook for an additional 5-7 minutes or until the cheese is melted and the mushrooms are tender.
9. Remove from grill and serve immediately.

Variations

• Replace goat cheese with feta or blue cheese for a different flavor.
• Add chopped herbs such as thyme or rosemary to the goat cheese mixture.
• Top with chopped nuts such as walnuts or almonds for added crunch.

Conclusion

Grilled Portobello Mushroom Caps with Goat Cheese and Sun-Dried Tomatoes is a simple and delicious recipe that is sure to impress your guests. It’s a great way to incorporate more vegetables into your diet and can be easily customized to your taste preferences. Give this recipe a try and enjoy the rich, savory flavors of grilled mushrooms and tangy goat cheese.