Spanish-style Grilled Portobello Mushrooms And Pep... |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Grilled mushrooms and peppers combined with capers, sherry vinegar, and Manchego (probably Spain's most famous goat milk) cheese give a nice Mediterranean flair to this quick side dish. Served with some lamb and risotto. Read more ... life is good. Ingredients:
8 large portobello mushroom caps |
3 red bell peppers |
1 tbsp olive oil |
sea salt, to taste |
freshly ground pepper, to taste |
1 tbsp raisins, chopped (i like the golden ones) |
2 tbsp sherry vinegar |
1(or more) clove garlic, finely chopped or minced |
1/4 cup extra virgin olive oil |
2 tsp capers |
2 ounces manchego cheese, shaved |
Directions:
1. Preheat grill.
2. Remove stems from mushrooms and brush off any dirt. (I rinse them in cold water if necessary).
3. Cut peppers into quarters and remove seeds and membranes.
4. Brush vegetables with olive oil and sprinkle with salt and pepper.
5. Cook vegetables over moderate heat until browned and tender, turning once or twice, 8 to 12 minutes.
6. Combine raisins and vinegar in a small bowl and allow to sit for 10 minutes.
7. Stir garlic, salt and pepper into the raisin-vinegar mixture.
8. Gradually drizzle in olive oil while whisking to emulsify. Stir in capers. Taste and adjust seasoning.
9. To serve, slice mushrooms and peppers into strips.
10. Spoon vinaigrette over vegetables and top with shaved Manchego cheese.
11. Dish can be served warm or at room temperature.
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