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Balsamic Portobello with Bell Pepper or Artichoke and Goat Cheese Recipe

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This recipe for Balsamic Portobello with Bell Pepper or Artichoke and Goat Cheese is from The Raymond Roseman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
1 tsp coarse salt
¼ tsp Cracked black pepper
1 large Red bell Pepper (ribs and seeds removed and skin), sliced length wise or 1 can artichoke hearts drained and quartered.
4 Portobello mushrooms, stems removed
5 ounces fresh goat cheese, cut into 4 equal slices
Directions:
Directions:
In a shallow dish, whisk together oil, vinegar, garlic, 1 tsp salt, and 1/4 tsp pepper. Add bell pepper or (artichoke) and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
Heat a grill to medium (approx 375); lightly oil grates.
Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; cut bell pepper and set aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
Turn Portobello cap side down and place 1 slice of goat cheese on top and bell pepper slices all around or (artichokes) drizzle top and around lightly with balsamic and heat covered for 2 minutes to heat cheese. Serve immediately
Number Of Servings:
Number Of Servings:
4 to 8
Preparation Time:
Preparation Time:
1 hr

 

 

 

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