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Asparagus and Portabella Mushrooms with Goat Cheese

April 29, 2013 by Geoff Bevington

Asparagus and Portabella Mushrooms with Goat Cheese
2013-05-31 09:38:08
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: July 2012
Print
Ingredients
  1. 1 teaspoon chopped rosemary
  2. 2 cloves chopped garlic
  3. 2 Tablespoons fresh lemon juice
  4. ¼ cup olive oil
  5. Salt and ground pepper
  6. 1¼ lb. asparagus- ends trimmed
  7. 2 large portabella mushroom caps
  8. 2 oz. crumbled fresh goat cheese
Instructions
  1. Preheat grill.
  2. Whisk together in a bowl the rosemary, garlic, lemon juice, salt, pepper and olive oil. Brush the asparagus and mushroom with the mixture to coat.
  3. Grill the asparagus first turning after 2-3 minutes, you just want them to have light grill marks. Next grill the mushroom caps top side down until browned about 8-10 minutes. Cool slightly. Plate the asparagus in a serving platter.
  4. Slice the mushrooms and arrange them on the asparagus. Drizzle any additional dressing, salt and pepper, and sprinkle the top with the goat cheese.
By Chef Coleen Graham
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Recipes

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