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Looking for something truly unique? BUILD YOUR OWN GRILL

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Appetizers/Grilled Escargot Portobello Caps

Grilled Escargot Portobello Caps

Ingredients

  • 2 portabello mushroom caps, 4-5 inches in diameter
  • 1 TBSP balsamic vinegar
  • 1 1/2 TBSP red wine vinegar
  • 2 1/2 TBSP olive oil
  • ½ TSP roasted garlic
  • 12 large escargot
  • 2 TBSP pesto
  • 4 OZ chevre

Preparation

  1. Mix olive oil, balsamic vinegar, red wine vinegar and roasted garlic together.

  2. Place mushroom caps in marinade for 30-45 minutes.

  3. Grill caps on hot grill for 2 minutes a side.

  4. Remove to upper rack.

  5. Place escargot in mushroom cap, 6 per cap.

  6. Mix pesto and chevre together and spoon into the middle of each cap.

  7. Leave on upper rack until pesto mixture is melted and hot.