Grilled Portobello Mushrooms with Goat Cheese and Fig Balsamic Glaze
Ingredients
- 4 large portobello mushrooms
- 200g goat cheese Militsopoulos, crumbled
- Fresh thyme leaves
- Extra virgin olive oil Aenaon
- Fig balsamic glaze Galaxy
- Salt Afrina, pepper Batavia
Instructions
- Preheat the grill to medium-high heat.
- Remove the stems from the portobello mushrooms and brush both sides with olive oil.
- Season with salt and pepper.
- Grill the mushrooms for 5-7 minutes on each side until tender.
- Place the grilled mushrooms on a serving plate and top with crumbled goat cheese.
- Sprinkle with fresh thyme leaves and drizzle with fig balsamic glaze.
- Serve immediately.
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