Grilled Portobella Mushroom topped with Tarragon-Accented Veggies
Featured Pinch Tips Video
portobello mushrooms, stems cut off, diced and reserved
packed spinach, roughly chopped
asiago cheese,grated and divided
Cut off mushroom stems, dice and reserve
Rub the mushroom caps with olive oil and salt & pepper to taste. Grill and set a side
In a medium saute pan, heat the veggie oil. Saute the diced onions, mushroom stems, garlic and tarragon. Season with salt and pepper.
Toss the in the spinach and tomatoes and finish with heavy cream and half of the Asiago cheese. Cook until the cheese is melted.
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)
Last Updated: Sat, Jul 23, 2011