Stuffed, Grilled Portobello Mushrooms
2 large Portobello mushrooms, stems removed
â€¢ marinade (recipe follows)
â€¢ cheese filling (recipe follows)
1 1/2 cups grapeseed oil
3/4 cup soy sauce
1 tablespoon freshly minced gingerroot
1 tablespoon powdered ginger
2 teaspoon ground white pepper
1 ounce goat cheese, softened
1 ounce garlic herb boursin
1/4 cup mascarpone or cream cheese
Marinate mushrooms in zip-top plastic bag for 1 hour.
Drain mushrooms well. Grill mushrooms for 1 to 2 minutes on each side.
Place mushrooms rounded side down on plate.
Pipe cheese mixture into the mushrooms. Place mushrooms under broiler for about 30 seconds.
Marinade: Combine ingredients in food processor.
Cheese Filling: Thoroughly combine cheeses in a mixing bowl.