Now before we got to the kitchen I was thinking about how to get these portabellas to be juicy and sweet. I was reflecting on how sour I have found balsamic vinegar lately, maybe Costco failed me and it was just cheap, maybe it started to go bad, but regardless I wasn't satisfied. What about balsamic dressing? That is typically sweeter and a little more delicious. At the market I picked up a nice bottle of balsamic dressing and went home to prepare for my feast.
Now I can begin...
Shopping List:
- 1 Portabella per person
- Balsamic dressing (one you like, or one that looks irresistible)
- 1 red pepper ( half a pepper per person)
- Fresh Mozzarella
- Either a buns or fresh Italian bread
- Fresh basil
- Turn the portabellas with the cap side down, fill the belly with a healthy dose of dressing and let marinate for about 20 minutes.
- Meanwhile cut the pepper in half and squish flat with your hand. (cut up any other veggies for grilling)
- Fire up the grill to medium hot.
- Put the portabellas on with the cap side still down, and throw (or place) the red peppers on along side.
- Grill both the peppers and mushies on each side for 5 minutes, when you flip the portabellas it will fire up the flames as the dressing is lost (a little less time if your caps are smaller).
- In the last minute, toast the bread on the grill.
- Bring all those wonderful veggies off the grill.
- Peel the chard skin off the red peppers
- Begin the assembly! Layer the mushroom, your freshly roasted red pepper, mozzarella, and a sprinkle with a little fresh basil.
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