Tuesday, January 13, 2009

Grilled Portobello with Goat Cheese, Tomatoes and Glazed Walnuts


This is delicious, but since I made this recipe up it's not exact measurements.

If you want to marinate the mushrooms you can but it's not a must. I used 1/4 cup olive oil, a few drops on each portobello cup of balsamic vinegar and minced garlic sprinkled in each cup. I put it in the fridge for about 4 hours.

1/4 olive oil
balsamic vinegar
2 garlic cloves (minced)

1 1/2 tbsp olive oil
tomato
goat cheese
glazed walnuts (chopped)
basil

Coat the skillet with olive oil (approx 1 1/2 tbsp) and heat. When hot put the portobellos in the skillet, flipping until done. Place a sliced tomato in the cup of the portobello, spoon some goat cheese and sprinkle with chopped glazed walnuts and sprinkle some basil on top. Turn the fire off and place the lid on for about 5 minutes. Enjoy!

1 comment:

Melisa Barragan said...

This recipe looks incredible! Our family has a no meat dinner once a week (no chicken, fish or beef). During the season of Lent, it's always Friday. This will be our next Friday night dinner, thanks!