Thursday, July 14, 2011

Grilled Portobello Mushrooms with Belle Chevre Goat Cheese and Sun Dried Tomatoes




Recently I was asked to be part of a joint venture by chef Marvin Woods and Tasia Malakasis of Belle Chevre in promoting healthy eating by reviewing one of their recipes in their new FREE e-book.
And it is not, 'this tastes like cardboard, but eat it anyway because it's good for you' healthy eating.
This is real food healthy eating.
Count me in!





They came up with a hearty portobello mushroom recipe that will make even the most steadfast carnivore ask for seconds.
Which is good, because I have a lot of carnivores living under my roof.




I made this as a side dish, along with steak fajitas (carnivores, remember?) but it can easily be the main event.




In fact, one of my little ones, hidden under his trusty blanket, affectionately referred to as his nana (pronounced nah-nah) surreptitiously grabbed the bowl and plopped onto the couch to devour it in solitude.




Well,  in as much solitude as you can get in a house of seven.




He was quickly discovered and forced encouraged to fork some over.
"I guess he's a vegetarian" A, my 7 yr old, declared.




Vegetarian or not, we loved these grilled portobello mushrooms, and have lovingly welcomed them into our home and onto our plates.
I think this may be the start of a beautiful relationship.



Grilled Portobello Mushrooms with Belle Chevre Goat Cheese & Sun Dried Tomatoes
*recipe by Trailblazing Productions, LLC

6 Portobello mushrooms, stems trimmed to the cap
¼ cup extra-virgin olive oil
¼ cup white balsamic vinegar
1 teaspoon dried thyme
1 teaspoon curry powder
¼ cup sun dried tomatoes
4 ounces Belle Chevre goat cheese
Kosher saIt and ground black pepper

Tip-Portobello mushrooms have a beard underneath that can bring a stronger flavor to the mushroom.  It also stains the plate.  To remove it, just take a spoon and scrape the beard gently to flake it away. 

Preheat grill medium to high heat. Place mushrooms in a large bowl. Add half of the oil, and all of the vinegar to the mushroom. Coat mushrooms with oil and vinegar on both sides. Season with salt and pepper. Place mushrooms on the grill and cook for 2 to 3 minutes on both sides.

Tip-Start the mushrooms cap side down and cook until the cap is lightly browned, allowing the water to be released and settle into the mushroom. Turn the mushroom once to finish cooking.

While mushrooms are cooking, add the rest of the oil, thyme and curry powder to the bowl. Remove mushrooms from the grill and place in a bowl. Make sure there is enough marinade to allow mushrooms to be coated or covered in the marinade. Cover the bowl with plastic wrap for 5 to 7 minutes.

Remove mushrooms and place on serving plate. Check seasoning and add salt and pepper, if needed.

Sprinkle mushrooms with goat cheese and sun dried tomatoes.

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