Grilled Portobello, Pepper, and Goat Cheese Stack

Serves 4

Grilled Portobello, Pepper, and Goat Cheese Stack

Save Recipe

Print Recipe

Ingredients

• 6 large Portabello mushrooms
• 1 Bunch fresh basil
• 4 large roasted bell peppers (roasted at home or from a jar)
• ½ cup Olive oil
• ¼ cup Balsamic vinegar
• 1 tsp Chopped thyme
• 1tsp Chopped Oregano
• 12oz Goat cheese Salt and Pepper to taste

Instructions

1. Pre-heat grill or oven to 450F. Remove mushroom teams and clean gills with a spoon.
2. Combine olive oil, balsamic vinegar, thyme, oregano, salt and pepper in a bowl and mix to make a marinade. Toss mushrooms lightly in marinade then grill or bake in oven gill side up for 10 minutes. Allow to cool then slice each mushroom horizontally with a sharp knife.
3. Take a slice of mushroom and lay thin slices of goat cheese to cover mushroom, add a layer of roasted pepper, whole basil leaves, then another thin layer of goat cheese. Repeat layers again and top off with a slice of mushroom.
4. The mushroom stacks can be served cold or lightly heated in an oven or broiler. Extra marinade can be reserved and used as a dressing to accompany the dish.