|Stuffed Portobello Mushrooms (on the left) make a nice vegetarian option when there is summer grilling.(top-right is Asian Cilantro Chicken, recipe below)|
4 large Portobello mushrooms
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon finely chopped shallot or onion
1 large garlic clove, finely chopped
Salt and pepper, to taste
4 ounces of plain goat cheese
1 tablespoon fresh chopped cilantro
1 tablespoons fresh chopped chives
6-8 ounces cherry or grape tomatoes, halved
1 tablespoons olive oil
2-3 large garlic cloves, minced
1 tablespoon fresh chopped thyme leaves (optional)
salt and pepper to taste
Wash mushrooms. Remove the stems and scrape the gills out with a spoon until the underside is mostly clean. Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil mixture. Sprinkle each cap with salt and pepper. Grill mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. Remove from grill and put on some heavy aluminum foil.
In a small bowl mix together the remaining ingredients (goat cheese, cilantro, chives, tomatoes, olive oil, garlic cloves, thyme leaves, salt and pepper).
Fill the caps with this mixture and grill on the foil for about 12 minutes or until hot and the cheese has softened. Serve.
Source: modified from the recipe at A Food Centric Life