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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barbecued mushrooms with goat cheese Recipe

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This recipe for Barbecued mushrooms with goat cheese is from Debs Kitchen, 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:  
1/3 c olive oil
1 T lemon juice
2 garlic cloves, crushed
2 T chopped continental parsley
1 T finely chopped chives
1 red chili, finely chopped
4 BIG portebello mushrooms, stalks removed
1/2 bunch spinach leaves
75g goat cheese, crumbled
Directions:
Directions:
Preheat a grill to high.
Whisk 1/4 c oil, lemon juice, garli, parsley, chives and chili in a small bowl.
Brush both sides of mushrooms with remaining 1 T olive oil. Grill for 1-2 minutes per side or until heated through.
Place spinach leaves and muchroom onto serving plates. Top each mushroom with goat cheese, drizzle with dressing and serve immediately.
Number Of Servings:
Number Of Servings:
4 - 8
Personal Notes:
Personal Notes:
My favorite appetizer. You can leave out the chili but I use extra on my piece!

 

 

 

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