Summertime is for entertaining with family and friends, often weaving in and out of our weekends, I love to incorporate the grill in most areas of the meal, particularly appetizer.

Because supper is typically included, broiled appetizers have two demands: to taste fantastic and be easy to prepare. I want an appetizer guests may easily grab and go.

The meaty morsel of the portobello is a fantastic base for the cheese. The nuts add a bit of a unique taste and the smoke from the smoldering cedarwood covers the whole plate in a a sticky sweetness. They are usually gone in minutes. Just my sort of grilled appetizer!

Planked Mushrooms with Herb Cheese


2 large portobello mushrooms

4 ounces of good-quality herb cheese spread

2 tbsp pine nuts

1 cedar board

  1. Soak the plank in water for a minimum of one hour.
  2. Clean the portobellos. Eliminate the stemĀ using a spoon.
  3. Load each portobello with identical levels of pine nuts and cheese distributed. Put on the cedar plank.
  4. Make a two-zone fire and preheat your grill for 10-15 minutes.
  5. Remove from the grill. Cut into pieces and assist.