Rib Slayer Mobile Catering Service

Haagenson’s Grilled Portobello Mushroom

1. 4 Large and Cleaned Portobello Mushrooms
2. ½ cup Roasted Red Bell Peppers, Diced med.
3. Crumbled Imported Blue Cheese (Your favorite)
4. Drizzle of your favorite Balsamic VinaigretteDir: Heat up your grill outside to about 450 10 min.

Meanwhile Prep your mushrooms.
Using your thumbs and fingers, wash Mushrooms under running water to clean out any dirt in the cap.
Pat dry and pour some crumbled blue cheese in each cap and top with diced red peppers.
With a pair of tongs and a spatula place the filled mushrooms on the hot grill and cook for about 4 minutes, or until they start to really juice up nice and start to get pliable and bubbly. With your spatula remove them to a cutting board and cut into your preferred size and serve.

Optional uses:

Mini Pizza’s
Whole for sandwiches,
Cut up for Pasta dishes
Served on top of a salad
Served on top of a Burger!
Use smaller ones for hors’dourves and steak toppers!

Simple Balsamic Dressing Recipe

½ Balsamic Vinegar (Or your favorite brand of Balsamic Vinegar)
½ Extra Virgin Olive Oil (Or your favorite brand of Balsamic Vinegar)
2 teaspoons chopped or two cloves of cleaned peeled garlic
1 teaspoon Dijon Mustard
Salt and Pepper to taste.

Place vinegar, garlic and Dijon in food processor and pulse until garlic is chopped.
Drizzle in Olive oil to form emulsion and combine remaining ingredients.
Sprinkle in salt and pepper and mix again to combine. Taste for seasoning!

Pour into dressing bottle and use for salad or other great vegetables and grill!