I was itching to do a recipe with mushrooms and goat cheese, and this is what I came up with. It works as an entree or a side dish, and can be served alongside other grilled recipes. Using an outdoor grill will shorten the total prep time.


Recipe Summary

25 mins
23 mins
10 mins
58 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

  • Pour marinade into a shallow bowl. Add zucchini, gold zucchini, and mushrooms. Let marinate, flipping occasionally, 10 to 15 minutes.

  • Grill zucchini and gold zucchini, turning occasionally and brushing with marinade, until golden brown, about 5 minutes. Repeat with mushrooms. Transfer to a serving plate.

  • Place pine nuts in a small skillet over medium-low heat. Toast, tossing occasionally, until golden, 3 to 5 minutes.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Heat oil in a large oven-safe skillet. Add shallot; cook and stir until golden brown, about 2 minutes. Stir in tomatoes and basil; cook until softened, about 5 minutes. Remove from heat; add grilled zucchini, gold zucchini, and mushrooms. Coat with goat cheese.

  • Transfer skillet to the preheated oven; broil, keeping oven door open, until goat cheese is golden brown, 3 to 5 minutes.

  • Sprinkle toasted pine nuts and chives over goat cheese.

Cook's Notes:

Use your favorite storebought or homemade marinade.

You can toast the pine nuts in the oven if you want.

You can use a saute pan with a removable handle, or use a broiling pan.

Nutrition Facts

207 calories; protein 9.1g; carbohydrates 12.7g; fat 14.4g; cholesterol 16.8mg; sodium 601mg. Full Nutrition