2 large portobello mushrooms, or 4 medium sized, stem removed
( gills can remain on )
1/2 zucchini, sliced
1 tomato, sliced
1 avocado, pitted and sliced
1 clove garlic
1/ cup goat cheese, crumbled
1 tbsp virgin olive oil
4-8 slices or bacon, crisply cooked
2- 3 sprigs chopped parsley
1 rosemary sprig, chopped
1 oz vodka
1/4 cup balsamic vinegar
1 tbsp lime juice
1/4 tsp black pepper
1 tsp garlic plus, or 1 clove minced
Brush portobello mushrooms and remove stems. ( It is not necessary to remove the gills as the best nutrients come from the gills ).
Mix the mariade together and in a mixing bowl place the mushrooms and pour mariade over top. Make sure that all of the mushrooms are covered evenly. Sit for 20 minutes.
On the barbecue place the marinated mushrooms tops. Grill for approx 5 – 10 minutes turning regularly.
In a skillet add bacon and cook until crisp. Remove and place in a paper towel. Slice up the zuchinni and garlic saute in the skillet. ( remove most of the bacon fat first ). You can add virgin oil if desired. Add the herbs and black pepper. You can also add a tbsp of the marinade. Only cook for a few minutes and then add the tomato slices briefly at then end.
Serve the mushroom on a plate and top with tomatoes, zuchinni, bacon pieces and crumbled goat cheese. Add the sliced avocado to the plate and garnish with fresh herbs.
A delicious snack or entree. It could also be served as a side dish.
Serves 2- 4