Grilled Portobello with Goat Cheese and Caramelized Apricots

Steps

1. Clean the portobello mushrooms and remove the stems.
2. Mix balsamic vinegar and olive oil with salt and pepper; brush over the mushrooms and let marinate for at least 30 minutes.
3. Melt butter in a pan, add cane sugar, then place halved and pitted apricots cut-side down; caramelize 3-4 minutes, then flip and cook briefly on the other side.
4. Thread cherry tomatoes onto skewers or place on a grill tray, drizzle with olive oil, season with salt and a pinch of sugar. Grill over medium heat 5-7 minutes until they start to burst.
5. Grill the marinated portobello mushrooms cap-side down for 3-4 minutes.
6. Flip the mushrooms, fill each cap with about 30 g goat cheese, and grill another 3-5 minutes until softened and cheese starts to melt.
7. Toss Little gem lettuce leaves with balsamic glaze, olive oil, and a pinch of salt.
8. Mix in most of the roasted cashews, reserving some for garnish.
9. Arrange the salad on plates with the grilled portobello mushrooms, tomatoes, and caramelized apricots.
10. Garnish with remaining cashews and basil leaves; serve immediately.