This Grilled Portobello 'Steak' is a new favorite friend. I call the mushroom cap a steak because it's substantial - it's hearty and satisfying without being bulky. Without weighing you down. And when topped with sautéed onions and peppers and melty brie cheese - geez, it's good. Serve an arugula salad with balsamic dressing on the side and you've got yourself a perfect meal.
My sister knows what it's all about.
Here's the recipe:
Grilled Portobello 'Steak' with Brie and Vegetables
4 large portobello mushroom caps, gently wiped clean and gills removed
1 medium purple onion, sliced into strips
2 red bell peppers, seeds and ribs removed, sliced into strips
6-8 ounces brie cheese, rind removed
balsamic salad dressing (I used Trader Joe's)
In a sauté pan, over medium heat, toss together your onions and peppers. Add salt and pepper, to your taste. Cook until vegetables are softened, but still tender. Remove from heat, cover, and set aside.
Fire up your grill to a medium heat or place a grill pan* over medium-high heat on your cook top. Once the grill/pan is warmed up, place your mushroom caps onto the grill/pan, gill side down. Allow the mushrooms to grill 2-4 minutes before carefully turning them over. At this point, add about 2 ounce of brie cheese onto each mushroom while the other side is grilling. Grill the second side for about 2-3 minutes, the brie cheese will begin to get melty.
Plate the mushrooms and top with sautéed onions and peppers. Salt and pepper to taste. Serve with arugula and gingerly douse the mushroom steak and arugula with balsamic dressing. Enjoy!!
*If you don't want to fire up the grill or you don't have a grill pan you can certainly use a sauté pan, on to stove top, just as easily - you'll only miss the grill marks. No big deal!