Cheese Grilled Portobello Mushrooms With Dried Tomatoes

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Cheese Grilled Portobello Mushrooms With Dried Tomatoes

 

1 1/2 cups olive oil

1 cup port

1/2 cup balsamic vinegar

2 tbsps. Dijon mustard

1/3 cup minced purple onion

1 1/2 tbsps. minced garlic

2 teaspoons dried basil

1 teaspoon kosher salt

8 portobello mushrooms

1/4 cup dried tomatoes, sliced

8 ounces mozzarella cheese

8 ounces goat cheese, crumbled

 

Whisk together first 8 ingredients; set aside.

Remove stems from mushrooms, and reserve for another use. Place mushroom caps in

15 x 10-inch jellyroll pan.

Bake at 350 degrees for 10 minutes. Pour oil mixture over caps. Let stand 2

hours.

Remove mushrooms from marinade, discarding marinade.

Grill, covered with grill lid, or bake in a 350 degree oven over medium heat 2

to 3 minutes on each side. Return mushrooms to jellyroll pan, and top evenly

with dried tomato and cheeses.

Broil 5 inches from heat, for 3 minutes or until cheese melts and is lightly

browned. Garnish. Yields 4 servings.

 

 

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