Spanish-Style Grilled Portobello Mushrooms and Peppers
From wolfpackjack 17 years ago
Ingredients
- 8 large portobello mushroom caps shopping list
- 3 red bell peppers shopping list
- 1 Tbsp olive oil shopping list
- sea salt, to taste shopping list
- Freshly ground pepper, to taste shopping list
- 1 Tbsp raisins, chopped (I like the golden ones) shopping list
- 2 Tbsp sherry vinegar shopping list
- 1(or more) clove garlic, finely chopped or minced shopping list
- 1/4 cup extra virgin olive oil shopping list
- 2 tsp capers shopping list
- 2 ounces manchego cheese, shaved shopping list
How to make it
- Preheat grill.
- Remove stems from mushrooms and brush off any dirt. (I rinse them in cold water if necessary).
- Cut peppers into quarters and remove seeds and membranes.
- Brush vegetables with olive oil and sprinkle with salt and pepper.
- Cook vegetables over moderate heat until browned and tender, turning once or twice, 8 to 12 minutes.
- Combine raisins and vinegar in a small bowl and allow to sit for 10 minutes.
- Stir garlic, salt and pepper into the raisin-vinegar mixture.
- Gradually drizzle in olive oil while whisking to emulsify. Stir in capers. Taste and adjust seasoning.
- To serve, slice mushrooms and peppers into strips.
- Spoon vinaigrette over vegetables and top with shaved Manchego cheese.
- Dish can be served warm or at room temperature.
The Rating
Reviewed by 7 people-
Happy dance for this one. 5 really says it all.
marriage
in Apalachin loved it
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you are on a roll today. trying to make up for lost time?
cheryilyn
in Salem loved it
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Yes indeed. Thank you Wolf.
jenniferbyrdez
in kenner loved it
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