Portobello mushrooms have a pleasant earthiness to them, and they’re delicious either roasted or off the grill.
Portobello Mushrooms with Asiago Cheese
8 small portobello mushroom caps (cleaned)
1/2 cup pesto
1/2 cup Asiago cheese (grated or shaved)
2 cups baby spinach
Fresh basil leaves
Arugula for garnish
Olive oil for garnish
Red wine vinegar for garnish
Salt to taste
Black pepper (freshly ground) to taste
1) Preheat gas grill to 325°F (175°C) or medium heat.
2) Remove gills from portobello mushrooms
3) Wilt spinach
4) Spread pesto in the centre of the mushroom
5) Add wilted spinach to the mushroom, as well as basil
6) Top off mushroom with shredded Asiago cheese
7) Pop mushroom on grill or in oven
8) Allow mushroom to cool
9) Garnish with arugula, olive oil and red wine vinegar
Serves 4
Courtesy Rob Rainford