4 large portobello mushrooms, cleaned and stems removed
1 8-ounce package frozen spinach and artichoke dip, thawed
1 large yellow onion, sliced
2 tablespoons olive oil
4 ounces goat cheese, sliced
1/4 cup Italian blend shredded cheese
4 sprigs fresh thyme, stems removed
Salt and pepper to season
Preparation
1
Preheat grill to medium high heat (about 400˚F)
2
Meanwhile, in a large skillet, cook onion slices in one tablespoon oil on medium-high heat until well caramelized and very tender, about 20 minutes. Set aside.
3
Brush mushroom caps with olive oil and season with salt and pepper on both sides. Grill stem-side down for about 5 minutes. Take off heat.
4
Divide spinach artichoke dip equally among the four mushroom caps. Spread dip on grilled side of mushrooms. Top with caramelized onions, a couple slices of goat cheese, 2 tablespoons shredded cheese, and a sprinkle of thyme leaves.
5
Put mushrooms back on grill and close lid so that the toppings heat and melt. Grill for about 10 minutes or until cheeses are melted and golden.
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