Grilled Balsamic-Glazed Portobellos with Goat Cheese
By Deen Brothers
- Servings: 4
- 4 (about 3/4 pound) portobello mushrooms
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces goat cheese
- 1 1/2 tablespoons chopped fresh parsley
In a medium bowl, gently toss the mushrooms with the olive oil, vinegar, salt and pepper.
Preheat the grill to medium-high heat.
Place the mushrooms in a grill basket. Transfer the basket to the grill. Close the cover and cook until the mushrooms are tender and lightly charred, 2 to 3 minutes per side.
Use tongs to arrange the hot mushrooms, stem-side up, on a serving plate. Sprinkle with the crumbled goat cheese and the parsley and serve.