Food Geek Friday: Grilled Mushrooms with Goat Cheese
I am in love with this dish. I've seen different versions of it around and have even talked with the farmer that makes my favorite goat cheese about it so it's obviously a winner. It's great with small portobellos as a side. It's great with a larger portabello and soup or a salad as a main. Plus, it's a versatile way to use up any fresh herbs you have hanging around before they go bad.
This is a dish so easy that absolutely anyone can make it. With a quick and easy recipes like this, it beats pretty much any excuse to not eat healthy. I use a grill pan, but you can also do these on a real grill. (Obviously.)
- 6 baby bella mushrooms or other type of mushroom that is large enough to fill.
- goat cheese (I use Latte Da Dairy. If you're in D/FW, I HIGHLY recommend that you taste their cheeses. From first taste I haven't bought another goat cheese. Ever.)
- fresh chopped herbs of choice - in the pic is chive. I also love rosemary, basil, or oregano and usually make this with whatever I find at the farmer's market. Start with a favorite.
- Drizzle of olive oil.
- Salt and pepper to taste.
- Heat grill pan to medium high heat.
- Wipe dirt of mushrooms and remove stem. (If using giant portobellos, remove gills as well.) Rub down with olive oil and sprinkle on salt and pepper. Extra tip - Anne from Latte Da also puts on balsamic vinegar at this point. I haven't yet, but will do so the next time I make these.
- Grill mushrooms until tender, approximately 5 minutes per side.
- While mushrooms are grilling, mix goat cheese with herbs, salt and pepper. As soon as the mushrooms are finished, remove from grill and spoon in the goat cheese mixture. Let for a few minutes so the cheese can soften a melt a bit.
Additional tip - these hold up really well for leftovers.