Grilled Escargot Portobello Caps
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Ingredients:
- 2 portabello mushroom caps,
- 4-5 inches in diameter
- 1 TBSP balsamic vinegar
- 11/2 TBSP red wine vinegar
- 21/2 TBSP olive oil
- ½ TSP roasted garlic
- 12 large escargot
- 2 TBSP pesto
- 4 OZ chevre
Directions:
Mix olive oil, balsamic vinegar,
red wine vinegar and roasted garlic together.
Place mushroom caps in marinade for 30-45 minutes.
Grill caps on hot grill for 2 minutes a side.
Remove to upper rack.
Place escargot in mushroom cap, 6 per cap.
Mix pesto and chevre together
and spoon into the middle of each cap.
Leave on upper rack
until pesto mixture is melted and hot.
(Chevre is a mild & soft cheese made
from goats milk)
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