Quote:
Originally Posted by Inmem58
This.
Give some step by step directions for us slow people. I'd like to try this
|
Rub the mushrooms in herbs, balsamic vinegar and olive oil and let it soak into the shrooms a bit. (Oregano, basil, parsley, a little rosemary, thyme and marjoram with salt and pepper - fresh ground preferred.)
Make a balsamic and wine reduction to about 2 tablespoons from a 1/4 cup of each. Add a touch of olive oil then sauteed the veggies (this time I used some white eggplants, onions and bell peppers, though I've used squash and zucchini as well) in it until al dente.
Shred up some goat cheese (right now I'm really digging the Drunken Goat, which is really tasty):
and add some bread crumbs, an egg, a little salt and pepper and stir in the veggies. I think I also threw in some chives or green onions as well.
Grill the shrooms direct on both sides until the start to soften, stuff them and put them back on the grill but off the heat (indirect) for about 20 minutes or so. Put the feta on the top for the last five minutes.
That's at least how I did it this last time. Turned out great.