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Saturday, 13 April 2013

Grilled Portobello Mushrooms With Spinach And Goat Cheese

Portobello mushrooms done on the grill are very tasty. Add a tangy peppery marinade and combine them with a quick sauté of greens and a nice creamy goat cheese and they become a perfect light meal or side dish that comes together in a flash.  Grilling the mushrooms on the BBQ adds a nice smokiness that balances the flavour of the goat cheese perfectly.

Grilled Portobello Mushrooms With Spinach And Goat Cheese

2 large Portobello mushrooms, stems removed and brushed clean
1 small log of goat cheese (ours was Chevrai with fine herbs, you will only use about half of it)

3 Tbsp Balsamic Vinegar
3 Tbsp Organic Olive oil
1 tsp coarsely cracked fresh ground black pepper
½ tsp sea salt
1 tsp fresh thyme, woody stems removed, roughly chopped (or ½ tsp dried)

Vegetable Saute:
1 Tbsp coconut oil (or butter)
1 onion, sliced in ½ inch slices
3 cups baby spinach
Salt to taste.

Preheat your BBQ or indoor grill to medium high.
Cut 4  round slices from your log of goat cheese, about ½ inch thick, and set aside
Melt the coconut oil in a medium sized cast iron pan over medium high heat and sauté the onion slices  until they just start to color a bit. Turn heat to low, and stir occasionally.
Baste mushrooms with the marinade and BBQ or grill for approx 3-4 minutes per side, basting once more per side as they grill. Reserve a bit of the marinade to drizzle on your mushrooms after they are plated.
When mushrooms are flipped to their second side, turn the heat back up on your onions to medium high and add the spinach. Season lightly with salt and sauté until the spinach is just wilted, 2-3 minutes.
Place the BBQ’d mushrooms on your plates. Top with your sautéed spinach and onions.  Place 2 rounds of goat cheese per mushroom on top of the spinach, and drizzle the remaining marinade on top of the cheese. Serve while hot!

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