Wednesday, August 11, 2010

Grilled Portobello Mushrooms with Halloumi Cheese

  • 4 Portobello mushrooms
  • 1 bottle Caesar or Greek salad dressing, oil and vinegar
  • ½ lb. Halloumi cheese
  • 4 pita breads
  • Vidalia onion sliced thin
  • baby spinach leaves
  • 2 (1 gal.) zip lock bags, depending on size of mushrooms
  • cooking spray
Wipe off mushroom caps if needed. Remove stem and place mushrooms bottom side up and slowly pour dressing onto mushroom gills coating evenly, but not overflowing. Place in zip lock bag and marinate overnight.When ready to grill heat up grill on high. Place mushrooms bottom side up (gill side) on grill and cook for 5 minutes, then turn and cook on other side for 5 more minutes. Remove from grill.Meanwhile slice cheese into slices about ¼ inch thick. Heat up a non greased nonstick skillet on medium heat. Add cheese to skillet and cook on one side until it is golden brown then flip to other side and until brown, too. This should only take 3 or 4 minutes to brown the cheese. Take pita and slice through top and place one mushroom inside with a slice of cheese, onion and spinach into pita bread. Add 1 Tbsp. dressing if needed. 

Another variation is to top mushroom with some pizza sauce and a slice of provolone cheese for an Italian twist. I call it a Pizzabello.

This is a two person operation or if only one is cooking prepare mushrooms then set aside while you brown the cheese. Halloumi does not melt, it browns. Halloumi is an expensive cheese, but it is well worth it. I find it at my organic grocery store. Also found in grocery stores that have an extensive cheese department. I like to use whole wheat pitas. Halloumi cheese is very delicious. You must try it.

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