Marinated grilled Portabella mushrooms with Feta Cheese
Jumbo grilled portabella mushrooms marinated in lemon, balsamic and peppers, then topped with chunks of Feta cheese to finish.
Remove the portabella stems, rinse under water then soak them in a Lemon-Dijon vinagrette marinade for an hour or two.
Or you can cheat and just use an off-the-shelf Italian salad dressing.
Occasionally you'll find some very large mushrooms at your supermarket, these ones are usually big enough to just serve 1 per person as a grilled vegetable side dish.
Serves: 2 - 4 (depending on size)
Prep time: 15 minutes
Direct Heat: 450F - 475F
Note: for best results marinate 1 - 2 hours maximum.
Ensure the stems are removed from the portabella.
Gently wash the mushrooms under warm running water.
Pat dry with paper towels.
Place the mushrooms in a resealable plastic bag and pour the marinade over them and seal the bag.
Refrigerate 1 - 2 hours.
The portabella mushrooms absorb a significant amount of the marinade so don't let them soak much longer then the 2 hours.
Place the marinated portabella face side down (side that had the stem), close the lid for 5 - 7 minutes.
Lift the BBQ lid and flip the mushrooms over and spoon 2 tablespoons crumbled Feta cheese on each portabello. Close the lid.
After another 8 - 10 minutes lift the lid and if the cheese has melted to your satisfaction then remove the portabella mushrooms with a spatula to a serving plate.
Serve immediately, Enjoy!
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