Grilled Portapepper Recipe

Prepare mushrooms

Clean the portabella caps by wiping them with a damp paper towel. Remove and discard the stems; if desired, gently scrape out the gills with a spoon for milder flavor. Pat dry.

Season mushrooms

Brush both sides of each mushroom cap with 2 tablespoons olive oil. Sprinkle evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Prepare peppers

Core and quarter the red bell peppers, removing seeds and membranes. Toss pepper pieces with remaining 1 tbs olive oil and a pinch of salt and pepper.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (around 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.

Grill mushrooms

Place mushroom caps gill-side down on the grill. Grill 5–6 minutes without moving, then flip and grill 4–5 more minutes until tender and juicy but not falling apart. Total time ~9–11 minutes.

Grill peppers

While mushrooms are grilling, place pepper pieces skin-side down. Grill 3–6 minutes per side until charred and softened. Remove and place in a bowl to cool slightly.

Optional finish

If using, melt 1 tbs unsalted butter and brush over the grilled mushrooms right after removing from the grill to add gloss and richness.

In a small bowl, combine 3 oz crumbled bleu cheese with 2 tbs softened cream cheese. Mash together with a fork until fairly smooth but still slightly chunky. Stir in 1 tbs chopped parsley and 1/4 tsp black pepper. Taste and adjust seasoning as needed.

Spoon about 3/4–1 tablespoon of the bleu cheese mixture onto the gill side of each hot grilled portabella so it softens and melts slightly from residual heat.

In a small bowl or jar, whisk together 1/2 cup extra-virgin olive oil, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano, 1 tsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until combined.

Taste and adjust — add a touch more lemon or salt if desired. Let the oil sit 5–10 minutes to allow flavors to meld. Transfer to a small dipping dish for serving alongside the mushrooms and peppers.

Arrange two grilled portabella caps per serving on individual plates. Top each with a generous spoonful of the bleu cheese mixture so it melts slightly. Arrange charred red pepper pieces alongside or drape across the mushrooms.

Drizzle a little of the spiced oil over the peppers and mushrooms, or serve the oil on the side for dipping. Garnish with fresh basil or parsley leaves and serve with lemon wedges if using; squeeze a little lemon over just before eating for brightness.

Serve warm. Store any leftover spiced oil refrigerated (use within 5 days) and bleu cheese mixture within 2–3 days.