Wednesday, July 16, 2014

Grilled Portobello Mushrooms

My husband is a grill master! He loves to BBQ and loves to try new things all the time. And I am the lucky one who gets to taste all the delightful things that come off the grill!!

We have collected several BBQ cookbooks and find that Weber has a great selection of them. Another recipe book that we like to use is by Bobby Flay called "Grill It". We tried his Grilled Portobello Mushroom dish last weekend and boy is it yummy! My garden is thriving right now so I picked a bunch of basil leaves to add to the pesto for the recipe!!

Grilled Portobello Mushrooms with Hazelnut Pesto and Goat Cheese (serves 4)
4 large portobello mushrooms, stems removed
3 tablespoons canola oil
kosher salt and freshly ground pepper
hazelnut pesto (recipe follows)
6 oz fresh goat cheese, cut into small pieces
fresh italian parsley leaves for garnish
2 tsp grated lemon zest

1. Heat your grill on high
2. Brush the mushrooms on both sides with the oil and season with salt and pepper. Place mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4-5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3-4 minutes.
3. Transfer the mushrooms to a platter, cap side down, and top with a few tablespoons of the hazelnut pesto and some of the goat cheese. Garnish with parsley leaves and lemon zest.

Hazelnut Pesto (makes about 3/4 cup)
1 1/2 cups fresh italian parsley leaves
8 fresh basil leaves
1/2 cup hazelnuts
2 cloves garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon hazelnut oil, optional
3 tablespoons freshly grated parmigiano-reggiano
kosher salt and freshly ground black pepper

Combine the parsley, hazelnuts, garlic, olive and hazelnut oils, cheese, and salt and pepper to taste in a food processor and process until smooth. The pesto can be made 2 hours in advance, covered and refrigerated. Bring to room temperature before serving.

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