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Portabello Mushroom Vegetable




Source of Recipe


Herb Zayon's Vegetarian Barbecue


List of Ingredients




6 large Portabello mushroom caps
1 Vidalia onion
10 oz. balsamic vinegar
6 oz. Tropical Style Hot Teriyaki sauce (also called Sweet Heat sauce)
Olive oil
Smoked Gouda Cheese or Salada Ricotta Cheese


Recipe



Remove stem at base of each mushroom. Wipe each mushroom off with dry paper towel.

Slice 6 1/2-inch slices of Vidalia onion and brush or spray ingredients with garlic-flavored olive oil and set aside.

In a saute pan pour balsamic vinegar and Tropical Style Hot Teriyaki sauce. Reduce liquid by 60 percent. This sauce will start to thicken and loose the vinegar taste. It will end with a sweet hot and spicy taste. Set saute pan aside.

On a hot grill or a hot grill pan, grill mushrooms and onion slices for 2 minutes on each side and remove to a large roasting or baking pan. Pour sauce from pan on top of all ingredients. Bake for 20 minutes.

Remove onion slices to plate, and place a mushroom cap on top of each onion. Oven heat should be set to 375 degrees for baking. Shave roughly smoked Gouda cheese or salada ricotta cheese on top of each cap, and pour juice from pan around each cap.