Greek Potobello Mushrooms
All you need are a couple of bowls and a BBQ to whip up a vegetarian meal.
- 4 portobello mushrooms, cleaned and stems removed.
- 1 red pepper, sliced into 4
- balsamic vinegar
- minced garlic
- cooking oil
- 4 oz. feta cheese
Combine minced garlic ( to your taste), a few splashes of balsamic
vinegar and cooking oil. Place portobello caps into mixture and
marinate for an hour or so.
Heat up the BBQ.
Baste four slices of red pepper with oil and place on grill,
cooking until blackened and skin starts to blister. Remove from
heat, place in plastic bag for a few minutes and remove skin.
Place marinated mushroom caps onto grill, "gill side"
down first. Grill for a few minutes with lid down, until they
look browned and are tender.
With gill side up, place grilled red pepper strips and then
feta cheese on the top.
Grill with lid down until feta has melted.
Gallant prefers to cook outdoors when she's staying at the Twin Shores campground in Darnley.
Claire uses a meaty mushroom to make her vegetarian dish, and just in time for the Olympics she adds a greek twist.