Monday, April 29, 2013

Stuffed Portobello Mushrooms with Roasted Tomatoes & Goat Cheese

This meatless dinner was incredibly scrumptious.....I literally gobbled it up! I served it with a side of Whole Foods' fresh angel hair pasta tossed in butter and a side salad. The stuffed portobello was simple, fresh and full of flavor. The recipe for the roasted cherry tomatoes was out of this world! I will be making them again and again! Yum! The whole meal was yum! Enjoy!

Thank you to A Food Centric Life blog for this delicious recipe! Here it is verbatim:

Portobello Mushrooms:
4 large Portobello mushrooms, about 4″ across
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon finely chopped shallot (optional)
1 large garlic clove, finely chopped
Salt and pepper, to taste
4 ounces of plain goat cheese
1 tablespoon fresh chopped parsley
1 tablespoons fresh chopped chives
1 recipe of oven roasted tomatoes (recipe below)

If you have not made the oven roasted tomatoes ahead, do them first (recipe is below). They take just a few minutes of prep time and 20-25 minutes in the oven.

While the tomatoes are roasting, clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing any dirt off with a soft brush. Next, pop out the stems by pushing them from side to side until the snap out. Then with a teaspoon (I use a grapefruit spoon), scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet (gill side up).

Whisk together the olive oil, lemon juice, shallot and garlic.  Brush mushroom caps inside and out with the olive oil mixture (or plain olive oil). Sprinkle each cap with salt and pepper.

Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven. (I drained off the excess water before continuing)

Pre-heat the oven to 375 (190C). Fill the caps with the roasted tomatoes and dot with the goat cheese. Sprinkle with the fresh herbs (I used basil).
Bake for 12 minutes or until hot and the cheese has softened. Brush with a little extra olive oil on the edges to make them shine. Serve.

Roasted Tomatoes:

12-16 ounces sweet baby tomatoes such as Sugar Plum or Grapeseed, halved
1 tablespoons olive oil
2-3 large garlic cloves, finely minced or squished through a garlic press
1 generous tablespoon fresh chopped thyme leaves (I used basil)
salt and pepper to taste


Pre-heat oven to 375F
Cover a quarter sheet or half sheet rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme (I used basil), salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. I let mine go about 25 minutes on the convection setting.
Serve warm, or cool. They will keep a few days in the refrigerator, if they last that long.

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