
Goat Cheese Portabella with Balsamic
Portabella mushrooms are quite versatile; they can be a meat substitute, an earthy flavor addition or a giant edible plate, as it is here. This portabella variation can be the main dish, appetizer or side to your meal, whichever you choose, it’s satisfying and tasty. I know I always stress the importance of amazingly flavorful balsamic vinegar, but it’s really true. My two favorites are 11 Olives (made by a gentleman in West Seattle; available at A&J Meats on Queen Anne) and Ballard Market’s own Town & Country label balsamic vinegar (available in the deli). Both pack a sweet flavor profile with a rich finish. Your taste buds will thank you, I promise.
Plan to serve one portabella mushroom cap per person. Carefully take the stem off by hand and reserve for later; you can sauté it for use in eggs, pasta, sauces and soups.
Serves 4
4 portabella mushroom caps
4 tablespoons goat cheese
4 tablespoons balsamic vinegar
4 teaspoons extra virgin olive oil
1 teaspoon of kosher or sea salt
2 teaspoons of pepper
4 sprigs of parsley or 4 basil leaves (optional)
Set oven to 450*F or fire up the BBQ. Wipe the smooth exterior of each portabella cap with a damp cloth, removing dirt, and lie on a cookie sheet, smooth side down. On each cap, sprinkle 1 teaspoon olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt and 1/2 teaspoon of pepper. Set either directly on BBQ grill or in the top 1/3 of oven for 6-8 minutes, or until the little mushroom gills have moisture and it the flesh has changed to a meaty consistency.
Remove from the oven/BBQ; place one tablespoon goat cheese on each cap, grate a few cracks of pepper and garnish with herbs. I usually like to give one last sprinkle of vinegar just because I love it so much.
Keywords: Vegetarian, appetizers, light meal,