It was another cold day today, and that’s why I have a quick and easy meal plan for you with a Pepper Goat Cheese Stuffed Portobello Mushroom being the lead runner of the meal, you can cook them up on the BBQ so it might even heat up your home. But, cooking these will definitely fill your home with plenty of delicious wow factor flavour.
Hope everyone finds good ways to keep warm.
Ciao for now!
Side dish suggestions for this meal:
Mediterranean Whole Wheat Couscous Salad
Veggie Tiny Rotini Pasta Salad
Berry Spinach Salad
Balsamic Breaded Tomato Salad
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
4 large Portobello mushrooms2 tbsp. balsamic vinegar
2-3 tbsp. olive oil
1 tsp. Dijon mustard
⅛ tsp. cayenne pepper
¼ tsp. No Salt vegetable seasoning by Club House
¼ tsp., sea salt
⅓ cup shredded skim milk mozzarella
4 tbsp. Pepper Goat Cheese
Clean out the bottoms of the Portobello mushroom, using a small spoon to gently scrap away the gills, set onto a large plate or tray.
In a small bowl combine olive oil, balsamic vinegar, Dijon mustard, cayenne, vegetable seasoning and sea salt, whisk to combine, drizzle equal portions over each Portobello mushroom and allow to marinate for 10 minutes.
In the mean time grate mozzarella into a bowl add the 4 tbsp. of pepper goat cheese and mix to combine, set aside for a few minutes, while you prep the mushrooms.
Heat up your grill on medium heat, place the mushroom down on the side where the gills were, Close lid and BBQ for 3-4 minutes till it starts to brown, remove from grill place onto a tray and fill that grilled side with shredded mozzarella and pepper goat cheese, place back on the grill with the cheese side facing up and grill for another 4-5 minutes till mushroom starts to crispy and cheese is melted, Remove from grill. If you like you can brown the cheese under the broiler in the oven for a few minutes, although this would defeat the purpose of not having to turn on the oven, but for a little browned cheese and a few minutes, why not I say.
Serve hot with either a tossed green salad, spinach salad or even a pasta salad filled with your favorite veggies. I usually cut up all my veggies for a pasta salad prior to cooking the mushrooms, toss them into a bowl, add dressing, and get the pasta started on the side burner of the BBQ, cook the mushrooms about the same time as you add the pasta to the boiling water and your meal should be ready at the same time.