Grilled Stuffed Portabello Mushrooms: Recipe

I think portabello mushrooms are terrific - they can actually stand alone as a meal with some crusty bread and good wine. How awesome is that? For a small price, you can have a "meaty-meatless" dinner. This was very quick and easy and, again, it can be served as a meal all by itself or as a side dish.

Improvising on this is very much OK! Try various stuffings (let me know how they come out!).

Grilled Stuffed Portabello Mushrooms
4 large portabello mushrooms, stems and black gills removed
8 oz. small assorted sweet peppers, thinly sliced
1 garlic clove, minced
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 Tbsp. lemon oil
1 lb. asparagus tips
2 Tbsp. kalamata olives, sliced (no pits)
1/2 cup cherry tomatoes, halved or quartered
4 Tbsp. Olive Oil
1/2 cup crumbled goat cheese, divided
Four 1/2 Tsp. Sherry Vinegar
sea salt/pepper

Prepare the grill. Brush each mushroom, both sides, with 1 Tbsp. olive oil and grill about 3-4 minutes per side. Remove and reserve.

Meanwhile, heat the lemon oil in a large saute pan over medium high heat and add the garlic. Saute until fragrant - about 1 minute - and then add the asparagus and saute about 5 minutes. Add the peppers and the dried herbs, mix well, and saute another 5 minutes or until soft. Next add the olives and the tomatoes and saute another two minutes. Spoon about 1/2 cup of the mixture into the hallowed out portion of the mushroom and pour 1/2 Tsp. of vinegar into the center of each mushroom. Sprinkle with sea salt and a few grindings of pepper. Divide cheese evenly over each mushroom.