Grilled Portobella Mushroom with Basil, Tomatoes, and Goat Cheese
Author: Dana and James Garner
Prep time:
Cook time:
Total time:
Serves: 4
- 3 tablespoons balsamic vinegar
- 3 tablespoons honey teriyaki marinade
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 4 large portabella mushrooms
- 4 oz goat cheese
- ½ cup cherry tomatoes
- 4-5 leaves of fresh basil
- Place mushrooms on a flat pan to marinade.
- In a small bowl, mix balsamic vinegar, honey teriyaki, soy sauce, and olive oil.
- Spoon the marinade mixture equally into each mushroom, covering the entire center of the mushroom.
- Let the mushrooms sit for 30 minutes.
- After 30 minutes, pour off the extra marinade.
- Crumble the goat cheese and spread it evenly around the mushrooms.
- Slice the tomatoes and place them equally around the mushrooms.
- Roll all 4 basil leaves like a cigar and slice them into long strips.
- Spread the leaves on top.
- Grill mushrooms for about 7 minutes on medium heat.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/grilled-portabella-with-basil-tomatoes-and-goat-cheese/
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