It’s fast, it’s easy, it’s delicious, and best of all, it’s just as good hot as cold. Leftovers have never been so tasty.
Portobello Mushrooms on the BBQ
8 Portobello mushrooms, cleaned and stalks removed.
one small package of soft goat’s cheese, preferably with herbs or black pepper coating, cut into eight slices
four whole roasted red peppers (I sometimes roast them myself, but from a jar in brine is just as good)
8 tablespoons of pesto (If you live in Toronto, try to get Zesto Pesto made by Sunflower Kitchen. It’s a spicy cilantro pesto, and it’s out of this world. Or make cilantro pesto yourself with cilantro, pine nuts, garlic, olive oil and a pinch of hot pepper flakes.)
olive oil for brushing (1 tablespoon)
Pre-heat the barbeque to medium. Brush the tops of each of the mushrooms with olive oil so that they won’t stick to the grill. Flip over and begin to layer your other ingredients: spread one tablespoon of pesto onto each mushroom’s gill side. Halve the roasted red peppers and put one half onto each mushroom. Top the peppers with a round slice of goat’s cheese. Grill for 5-10 minutes, top side down, or until the mushrooms are tender but not soggy. The goat’s cheese should retain its round shape and just slightly soften as it smokes.
Serves 8 (Or make 8 and just serve 6 or 4 and keep the leftovers!)
Serve with nutted couscous, quinoa or for a more casual meal, on a toasted bun.
No photos, sorry. They got devoured before I remembered to photograph them!
The key for the mushrooms is to not overcook them or else they will be too dry. Watch for the mushroom juices to pool. The whole should take no more than about 5 minutes on the BBQ.