It is summer and that means many of you are getting your dinner from the grill. The carnivore and I are no exception. And since I just wrote about a carnivore only special (the inside-out cheeseburger), I thought it was only fair to show you a main dish that is strictly vegetarian that you can make on the grill. I got the idea for this recipe from my recent Bon Apetit. Per usual, I tweaked it just a bit.
You start this recipe with a portobella mushroom that his been wiped clean and the stem has been removed. I then mixed a tblsp of balsamic vinegar, 2 tblsps of olive oil and one minced garlic clove together. I seasoned this a bit of kosher salt and freshly ground pepper. I then placed this mixture inside the mushroom cap. The carnivore then took the mushroom outside and grilled it for about 3 minutes. In the meantime, I combined about 2/3 cup of ricotta with 1/4 cup of grated Parmesan cheese and some chopped basil, and of course a little more salt and pepper. I also sliced an heirloom tomato (we have thirteen little green guys in our garden now, but none that are ready yet). Finally, I sliced some Fontina cheese. Once the carnivore returned the mushroom to me, I topped it with some tomato slices, then the ricotta mix, and then the Fontina slices. The carnivore then returned my mushroom to the grill till the cheese had melted - about 5 minutes.
Doesn't it look pretty? And it wasn't hard to make. So, if you are having a vegetarian over to a cookout, consider making this special shroom. you may even want one for yourself...
The night I had this pretty portobella, the carnivore had a bison ribeye. I sauteed a bit of spinach for myself and he had green peas (since his is against eating plain spinach). You can pick one or other of the green veggies. We also both had grilled herbed potatoes packets, but corn would work well too since you already have the grill going.