Spanish-Style Grilled Portobello Mushrooms and Peppers
Serves 6 to 8
Time 25 min
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.
Special Diets:
Ingredients
- 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
Method
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 (2g dietary fiber, 5g sugar), 4g protein.
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.
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Ingredients
- 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