Grilled Escargot Portobello Caps
- 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
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.