F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Marinated Portobellos with Olives and Goat Cheese
© James Baigrie

Marinated Portobellos with Olives and Goat Cheese

  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Shiitakes, cremini and even white mushrooms would all make great substitutes for the portobello mushrooms.

Plus: More Vegetable Recipes and Tips

  1. 8 portobello mushrooms (about 2 pounds), stems discarded
  2. 1/2 cup extra-virgin olive oil
  3. 1/4 cup plus 1 tablespoon balsamic vinegar
  4. Salt and freshly ground pepper
  5. 1 cup green olives, preferably Picholine (about 6 ounces)
  6. 1/2 tablespoon herbes de Provence
  7. One 5-ounce log of fresh goat cheese, crumbled
  1. Light a charcoal grill or preheat the broiler and position a rack 6 inches from the heat. Using a spoon, scrape out the brown gills from the mushrooms. Set the mushrooms, top side up, on a large baking sheet and brush with 1/4 cup of the olive oil. Drizzle 1 tablespoon of the balsamic vinegar over the mushrooms and season with salt and pepper. Grill or broil for about 25 minutes, turning the mushrooms frequently, or until tender and browned. Transfer the mushrooms to a bowl and let cool.
  2. Meanwhile, in a shallow bowl, toss the olives with the herbes de Provence and the remaining 1/4 cup of olive oil and 1/4 cup of balsamic vinegar. Add the mushrooms and turn to coat. Just before serving, sprinkle the goat cheese on top and season with salt and pepper.
Make Ahead The mushroom salad can be refrigerated for 4 days. Bring it to room temperature and add the goat cheese before serving.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.