Restaurants›Sotto Sotto›Portobello Alla Griglia Con Caprino Recipe

Portobello Alla Griglia Con Caprino Recipe

Inspired by Sotto Sotto
Time35m
Serves2

Grilled portobello mushroom topped with crumbled goat cheese, walnuts and aged balsamic reduction (v) (n)

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Ingredients

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Marinade & mushrooms

Topping & garnish

Method

Marinade & mushrooms

1

Clean the portobello caps: wipe each cap gently with a damp paper towel to remove dirt. Remove and discard the stems; if the gills are very dense and you prefer a cleaner presentation, scrape the gills out with a spoon (optional).

2

Prepare the marinade: in a shallow bowl combine 3 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, minced garlic, thyme, kosher salt and black pepper. Whisk until emulsified.

3

Marinate the mushrooms: place the mushroom caps gill-side up in the bowl or on a tray and brush or spoon the marinade over the gills and the outer tops so they are evenly coated. Let sit at room temperature for 15 minutes (or refrigerate up to 1 hour). Reserve any leftover marinade for brushing while grilling.

4

Preheat grill: heat a gas or charcoal grill to medium-high (about 400–425°F / 200–220°C). If using a grill pan, preheat it over medium-high heat and lightly oil it.

5

Grill the mushrooms: place the portobello caps on the grill, gill-side down first, and cook 4–5 minutes. Flip and brush with reserved marinade; grill another 4–5 minutes until tender and nicely charred at the edges. Total cooking time will be about 8–10 minutes depending on thickness. Remove to a platter.

Topping & garnish

6

Toast and chop walnuts: while mushrooms are grilling (or beforehand), toast walnuts in a dry skillet over medium heat, stirring, until fragrant and slightly browned, 2–3 minutes. Remove from heat, let cool, then roughly chop.

7

Assemble the mushrooms: while the caps are still warm, evenly crumble the 6 oz goat cheese over the top of the 4 mushrooms (about 1.5 oz per cap). The warmth will soften the cheese slightly.

8

Add walnuts and finish: sprinkle the toasted chopped walnuts evenly over the cheese. Drizzle about 1 tbs aged balsamic reduction over each mushroom (total 4 tbs). If the reduction is thick, warm it slightly to make drizzling easier.

9

Garnish and season: scatter the chopped parsley over the mushrooms, add lemon zest if using, and finish with a light sprinkling of flaky sea salt to taste.

10

Serve

Serve the portobello alla griglia warm as an appetizer or main (for two). Provide extra balsamic reduction at the table if desired.