Grilled Portobello Mushrooms with Manchego Cheese

 

 

You didn’t think I would just make Bacon Cheese Inside Out Turkey Burgers for a BBQ meal, right?  Of course not.  Every good BBQ needs a vegetarian option, and portobello mushrooms are one of my favorites.  This Bobby Flay recipe is fairly simple, yet so elegant.

You start by drizzling portobello mushrooms with olive oil, and grilling them for 4-5 minutes on each side.  Right at the end, you place thinly sliced manchego cheese on the mushrooms, allowing the cheese to melt.  Each mushroom is then plated, and topped with chopped fresh spinach leaves and a balsamic viniagrette.  The mushrooms can be served as an appetizer or side dish, or you can make a stack of 2 or 3 mushrooms to serve as an entree.  Either way, these portobello mushrooms will be the highlight of the meal.

A quick word about cost.  Portobello mushrooms can be expensive – one grocery store in my area charges $3.99 for a package of 2 caps.  I found the best deal at a local produce market which sells portobello mushrooms for $3.98/lb., and I ended up paying just about $1.00 per mushroom.  That still adds up quickly if you’re cooking for a crowd, but is more reasonable.  If you’re going to splurge on food, fruits and vegetables are the best choice!  I happen to believe that good cheese is also worth every penny and really enjoyed the Manchego, but you could easily substitute a less expensive sharp cheddar.

 

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