Grilled Baja Style Cheese-Topped Portobello Mushrooms recipe is my recreation of a small plate I enjoyed on another great visit to Baja California Mexico. I enjoyed the great pleasure of visiting Cava de Marcelo Wine & Cheesemaker located in the Valle de Guadalupe Mexico. They served us small-plate and wine, where I just devoured these delicious Cheese Topped Portobello Mushrooms. They grilled theirs over a wood fire and topped the Cheese-Topped Portobello Mushrooms Ramonelli Queso. Of course, I bought a wedge of Ramonelli Queso to bring across the border with me so I can make this re-creation of their small-plate, minus the wine, sadly.
You don’t need Ramonelli Queso for this recipe, though I highly recommend that you make the trip and visit Cava de Marcelo, you can use any Queso Fresco (a creamy, soft, and mild unaged white cheese) you find.
Additions that would work well with this recipe include Ground sausage and/or Chorizo.
Check out my Travel Blog “Never to Old to Travel”: https://www.nevertooldtotravel.com
Check out my Food Travel Page: http://www.traveling4food.com
Visit Cava de Marcelo: https://www.facebook.com/www.Lacavademarcelo.com.mx/
Video editing by “Kaydrah Communications”
For more information Contact Dan @ Kaydrah101@gmail.com
- 2 Portobello mushrooms, stem and ribs removed
- salt and pepper
- 3 tbsp minced onion
- 4 garlic cloves, minced
- 2 cups spinach leaves, stems removed
- 1 cup Ramonelli Queso, shredded (or similar Queso Fresco)
- Olive oil
- 4 Fresh Basil leaves, chiffonade
- Roma Tomato, thick sliced
- Pre-heat grill.
- In a skillet, sauté onion in a drizzle of olive oil until translucent.
- Add garlic to sauté.
- When you can smell the garlic, add the spinach leaves to wilt.
- Add a pinch or two of salt & pepper.
- Optional: Add ¼ of Basil leaves.
- Remove skillet from heat just before spinach is fully wilted.
- Set grill for two zone grilling.
- Brush Portabello mushroom caps with olive oil and place directly over coal, top side up.
- Cook for three minutes and then flip over.
- Add half of the spinach mixture to each Portabello mushroom cap.
- Grill for an additional 5 minutes until Portabello mushroom is tender.
- Remove to cool side of grill and top each Portabello mushroom cap with Queso.
- Cover with grill lid to melt the cheese – time will vary.
- Optional: Brush Roma Tomatoes with olive oil and add a pinch or two of salt and pepper.
- Grill on each side for three minutes.
- When Queso has melted, remove and serve with a drizzle of olive oil and top with a pinch of Basil leaves.
The post Grilled Baja Style Cheese-Topped Portobello Mushrooms appeared first on Cooking Outdoors.