Use tongs to arrange the hot mushrooms, stem-side up, on a serving plate. Place pitas, topping-side up, on grill over low heat, and cook 3 minutes or until bottoms are crisp and topping is heated through. Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches come together quickly on the increased surface area of an outdoor grill. And pesto…well please don’t skip the pesto, because it really does … Sprinkle with parsley and cut each into 4 wedges to serve. Combine balsamic vinegar, olive oil, and garlic in a large bowl.
Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Transfer the basket to the grill. Add bell peppers and portobello mushrooms; toss gently to coat.

Remove vegetables from vinegar mixture, and discard vinegar mixture. Grilled Portobello Sandwiches with Pesto and Goat Cheese. Full nutritional breakdown of the calories in Grilled Portobello-Goat Cheese Pitas based on the calories and nutrition in each ingredient, including Goat Cheese, Semisoft, Bread, Joseph's Middle East Pita Bread, Olive Oil, Red Ripe Tomatoes, Mushrooms, fresh and the other ingredients in this recipe. Close the cover and cook until the mushrooms are tender and lightly charred, 2 to 3 minutes per side. Place the mushrooms in a grill basket. Preheat the grill to medium-high heat. The grilled vegetables are deliciously sweet and the goat cheese provides the perfect tang. grilled portobello goat cheese pitas from YumDom's vault of the best recipes curated from the top recipe sites on the web. Feel free to substitute chicken for the portobello mushroom if this vegetarian dish feels a little lacking to you. Here is an easy weeknight meal with lots of flavor. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side.
Stay safe and healthy. Prepare grill to medium-high heat.