Grilled Portabella Goat Cheese and Vegetable stacks

These stack make a great side dish or as a vegetarian entrée.

Yield: 4 stacks:


4 large portabella mushrooms
1 red onion
1 large tomato
8 oz goat cheese
2 oz chopped chives
2 cloves chopped garlic
2 zucchini or squash
6 oz olive oil
Kosher salt and fresh black pepper


Heat the grill

  1. Scrape out the gills of the portabella with a large kitchen spoon
  2. Slice the red onion into thin slices
  3. Slice the tomato into 4 equal slices
  4. Cut the ends off the zucchini and cut in half  slice the zucchini into  8 pieces
  5. In a mixer mix the chives, garlic and goat cheese till soft and spreadable
  6. Once the grill is hot rub the mushrooms and other vegetables with the olive oil, and season with the salt and pepper
  7. Grill the mushrooms for 4 to 5 minutes on each side
  8. Grill the onion for 2 to 3 minutes on each side
  9. Grill the tomato for 1 minute on one side only
  10. Grill the zucchini for 2 minutes on each side
  11. Let vegetables cool to room temperature
  12. Once cooled, on a sheet pan place 2 slices of zucchini and spread with a small amount of goat cheese
  13. Top with the tomato and repeat the goat cheese step
  14. Then the onion  repeat the goat cheese step
  15. Finish stack with the  portabella mushrooms

Repeat steps 3 more time till you have four vegetable stacks. Reheat in a 350 degree oven for 8 to 10 minutes just until cheese starts to warm.

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