Description
A delicious and easy Grilled Portobello Mushroom and Goat Cheese Stack, perfect for vegetarians and gourmet food lovers alike! Smoky, tender portobello mushrooms are stacked with creamy goat cheese and drizzled with balsamic glaze, creating a rich and flavorful dish. Ready in just 20 minutes, this low-carb, gluten-free, and nutrient-packed recipe is ideal for a light lunch, an elegant appetizer, or a satisfying main course.
Ingredients
- 2 large portobello mushrooms
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
- 1 tablespoon balsamic glaze
- 1/4 cup fresh basil leaves
Instructions
- Prepare the mushrooms – Remove stems from the portobello mushrooms. Brush both sides with olive oil and season with salt and pepper.
- Grill the mushrooms – Heat a grill to medium-high and cook mushrooms for 5-7 minutes per side until tender and slightly charred.
- Assemble the stack – Place grilled mushrooms on a plate, sprinkle with crumbled goat cheese, and drizzle with balsamic glaze.
- Garnish and serve – Top with fresh basil leaves and serve immediately.
Notes
- For extra flavor: Add red pepper flakes to the olive oil or use a flavored balsamic glaze.
- Make it vegan: Swap goat cheese for dairy-free cheese or mashed avocado.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet for 3-4 minutes or bake at 350°F for 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 10-14 minutes
- Category: Appetizer, Main Course
- Method: Grilling
- Cuisine: American, Mediterranean
