Portobello Mushrooms With Feta And Sun Dried Tomatoes - Char-Broil QUANTUM Manual

Portobello Mushrooms with Feta and Sun Dried Tomatoes

Serves 6
Ingredients
6 Portobello mushrooms
¼ cup extra virgin olive oil
¼ cup White balsamic
1 teaspoon Thyme
Directions
• Preheat grill medium to high.
• Place portobellos in a large bowl. Add half of the oil and all of the
vinegar to the mushroom. Coat mushrooms with oil and vinegar on both
sides. Season with salt and pepper.
• Place mushrooms on the grill and cook for 2 to 3 minutes on both
sides. While mushrooms are cooking add the rest of the oil, thyme and
curry powder to the bowl. Remove mushrooms from the grill and place in
the bowl. Make sure there is enough marinade to allow mushrooms to be
coated or covered in the marinade. Cover the bowl with plastic wrap for
5 to 7 minutes.
• Remove mushrooms and place on serving plate. Check seasoning and
add salt and pepper if needed. Sprinkle over feta cheese and sun dried
tomatoes.
There are more recipes at www.charbroil.com
1 teaspoon curry powder
¼ cup Sun dried tomatoes
Feta cheese
Salt and ground black pepper
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