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.