Marinated Portobellos with Olives and Goat Cheese

1. 1

   Light a charcoal grill or preheat the broiler and position a rack 6 inches from the heat.

2. 2

   Using a spoon, scrape out the brown gills from the mushrooms.

3. 3

   Set the mushrooms, top side up, on a large baking sheet and brush with 1/4 cup of the olive oil.

4. 4

   Drizzle 1 tablespoon of the balsamic vinegar over the mushrooms and season with salt and pepper.

5. 5

   Grill or broil for about 25 minutes, turning the mushrooms frequently, or until tender and browned.

6. 6

   Transfer the mushrooms to a bowl and let cool.

7. 7

   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.

8. 8

   Add the mushrooms and turn to coat.

9. 9

   Just before serving, sprinkle the goat cheese on top and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.