Grilled Portobello Mushrooms with Chorizo and Manchego
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Grilled Portobello Mushrooms with Chorizo and Manchego
Category
Vegetables
Ingredients
- 6 portobello mushrooms, stemmed
- 2 tablespoons Fustini’s Medium SELECT olive oil
- 2 tablespoons Fustini’s 18 Year Balsamic Vinegar
- salt and pepper
- 8 ounces chorizo sausage
- 6 manchego cheese, sliced
- mixed herbs
Ingredients
Directions
- Place mushrooms in a large container and drizzle Fustini&rsquo,s Single Varietal olive oil and 18 Year Balsamic Vinegar over the top. Season with salt and pepper and let marinate overnight. Prepare a hot grill. Cook sausage in skillet until fully cooked and browned. Grill mushrooms several minutes per side to fully cook. Turn mushroom onto back and spoon cooked sausage into cavity and top with a slice of cheese. Let cook until cheese is fully melted, moving from hot areas on the grill to keep from burning. Can also be done in an oven. Remove from oven and serve immediately with a garnish of mixed herbs.
Recipe Note
Adapted from Bobby Flay