This weekend, I ventured north to Boston for one of my closest and oldest friend's send off party -- a barbecue and a night out on the town. For those of us who do not eat meat, barbecues are always an interesting event. Don't get me wrong, I thoroughly enjoy the notion of bringing people together, spending time outside, and leisurely savoring a variety of home cooked delicacies.
For those of us who are vegetarians, there is the obvious veggie burger option or the portobello mushroom route, corn, zucchini, stuffed peppers, one can go on and on. Yesterday, I chose the mushroom road and it got me thinking about an excellent barbecue vegetarian dish:
Take two portobello mushroom caps and brush each with a mixture of EVOO, oregano, sea salt, pepper, paprika, and crushed red pepper. In between them, place a nice thick slice of Comte -- the nutty, buttery, fruity, and round aged firm French raw cow's milk cheese. Also place a nice dollop of homemade basil cilantro pesto, made by blending garlic, pine nuts, one cup of basil, half of a cup of cilantro, parmesan, and EVOO in the food processor. Cover the two mushroom caps in tin foil and throw on the grill for a good half hour at least of until the cheese is melted and gooey. Once they are done, grab an ear of corn (always a barbecue standby) and remove a decent amount of the kernels and place this between your mushrooms with the cheese and pesto. Enjoy with a nice light red wine.
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