Grilled Portobella Mushrooms with Goat Cheese, Red Peppers, and Balsamic
This is a quick and easy lunch or dinner option, on the healthier side, and a great meatless option.
Portabella mushrooms are really flavorful and cook quickly. Keep in mind that mushrooms always cook down, so look to buy ones on the bigger side at the grocery store. I’d prefer them on the grill for extra flavor but they are just as easily cooked on the stove.
Over medium heat, drizzle extra virgin olive oil in a medium sized pan.
Place mushrooms facing stem up (this will allow the flavor and juice to pool in the cap before flipping) on the pan. I grilled them for about a minute before covering them for another 5. From there, flip and cook for an additional 3 minutes or until done.
In a separate sauce pan over medium heat, drizzle EVOO and add a pinch of salt. Place sliced red peppers on the pan and stir occasionally until tender, about 5 minutes.
When the mushroom caps are done, remove from heat, add goat cheese (or gorgonzola would be incredible!) and top with red peppers. Drizzle balsamic glaze on top.
I paired it with fresh fruit and grilled asparagus with sunflower seeds for sides.