Spanish-Style Grilled Portobello Mushrooms and Peppers

Spanish-Style Grilled Portobello Mushrooms and Peppers

Recipe Rating: 3.63993
Serves 6 to 8
Capers, sherry vinegar and Manchego cheese bring Mediterranean flair to grilled mushrooms and bell peppers. This dish can be served warm or at room temperature, so it’s perfect when you’re entertaining.
  • 6 large portobello mushrooms, stems and gills removed
  • 3 red bell peppers, quartered
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 tablespoon raisins
  • 2 tablespoons sherry vinegar
  • 1 clove garlic, finely chopped
  • 1 tablespoon capers
  • 2 ounces Manchego cheese, shaved
You must be signed in to use shopping lists. Sign in or create account
Prepare a grill for medium heat cooking. 

In a small bowl, combine raisins and vinegar and let sit for 10 minutes. Stir in garlic and 1/4 teaspoon each of the salt and pepper. While whisking, gradually drizzle in 3 tablespoons of the oil to form a thick vinaigrette. Stir in capers and set aside.

Lightly brush mushrooms and bell peppers with remaining 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon each salt and pepper. Grill vegetables, flipping once or twice, until browned and tender, 8 to 12 minutes total.

To serve, slice mushrooms and peppers into strips and arrange on a platter. Spoon vinaigrette over vegetables and top with cheese.
Nutritional Info: 
Per Serving: 140 calories (90 from fat), 10g total fat, 2.5g saturated fat, 5mg cholesterol, 380mg sodium, 8g carbohydrates, (2 g dietary fiber, 5g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.