Grilled Portobella Mushroom topped with Tarragon-Accented Veggies

Leah Stacey

By
@CookingMaven

This taste so gourmet! It is a nice vegetarian option to have for dinner.


Featured Pinch Tips Video

Rating:

Comments:

Prep:

30 Min

Ingredients

4
portobello mushrooms, stems cut off, diced and reserved
2 Tbsp
olive oil
salt and pepper to taste
2 Tbsp
veggie oil
1 small
red onion, diced
2 tsp
garlic, minced
2 Tbsp
tarragon, minced
salt and pepper to taste
1 c
packed spinach, roughly chopped
2
roma tomatoes, diced
1/2 c
heavy cream
1/2 c
asiago cheese,grated and divided

Directions Step-By-Step

1
Cut off mushroom stems, dice and reserve
2
Rub the mushroom caps with olive oil and salt & pepper to taste. Grill and set a side
3
In a medium saute pan, heat the veggie oil. Saute the diced onions, mushroom stems, garlic and tarragon. Season with salt and pepper.
4
Toss the in the spinach and tomatoes and finish with heavy cream and half of the Asiago cheese. Cook until the cheese is melted.
5
To serve top the portobello mushrooms with the veggie mixture. Sprinkle with the rest of the Asiago cheese and broil until the cheese on top melts. (about 2 minutes)

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian