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Asparagus Portobello Mushroom Appetizer

This is a fabulous start to any BBQ dinner. And, if the mushroom is big enough, it can be dinner. It pairs equally well with white or red wines. Try New Zealand Stoneleigh Sauvignon Blanc or a Mendosa Malbec.
Asparagus Portobello Mushroom Appetizer
 
This is a fabulous start to any BBQ dinner. And, if the mushroom is big enough, it can be dinner. It pairs equally well with white or red wines. Try New Zealand Stoneleigh Sauvignon Blanc or a Mendosa Malbec.
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Ingredients
  • 4 medium portobello mushrooms (the large are too big for an appetizer)
  • 16 spears of asparagus
  • Olive oil
  • Pinch of salt
  • 1 sweet onion sliced thinly
  • 4 one inch slices of goat cheese OR feta (or a mix of the two
  • Perth Pepper and Pestle Tarragon Balsamic Glaze for drizzling and plating
Instructions
  1. Cook asparagus in as little water as possible til just tender. Cool immediately to keep its lovely green colour. Toss lightly in olive oil and a very light sprinkle of salt. Set aside.
  2. In a fry pan or on the grill, caramelize the onion slices til rich and fragrant, set aside.
  3. Meanwhile, add the mushrooms to your grill and cook them as well til lightly browned with great grill marks. The asparagus can also have their turn on the BBQ for a quick grilled tattoo and a gentle re-heating.
TO SERVE
  1. Place the portabello mushrooms on your serving plate(s).
  2. Lightly fill cap with caramelized grilled onions. Criss cross your asparagus on top of the onions.
  3. Crumble the tops of each mushroom with the goat cheese or feta.
  4. Drizzle each mushroom with a generous splash of Tarragon Balsamic Glaze.
  5. Also drizzle additional Tarragon Balsamic Glaze for plating (and extra dipping).

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