Ingredients
- 4 large or 8 small portobello mushrooms, cleaned and stalks removed
- ▪ 4 tbs. olive oil
- ▪ Fresh parsley
- ▪ Salt and pepper, to taste
- ▪ 1 celery stalk, chopped
- ▪ 1 small onion, diced
- ▪ 2 tbs. sun-dried tomatoes
- ▪ 2 garlic cloves, chopped
- ▪ 2 scallions, chopped
- ▪ 1/3 cup grated parmesan cheese
- ▪ 3 oz. goat cheese
Preparation
Step 1
Preheat the oven to 350 degrees. Line baking sheet with foil or parchment paper. Place mushrooms on baking sheet, facing-up. Drizzle 2 tbs. olive oil over mushrooms and sprinkle with salt and pepper. Set aside.
In large skillet, heat remaining 2 tbs. olive oil over medium heat. Add onion and celery and cook 5 minutes, until tender. Add the sun-dried tomatoes and garlic and cook additional 2 minutes. Remove from heat. Mix in scallions.
Line bottom of mushrooms with half parmesan and half the goat cheese. Fill with sun-dried tomato mixture then top with other half of cheese (alternatively, you can just mix all the filling with the cheese and scoop into mushrooms). Bake about 15 minutes, until cheese melts and mushrooms are tender. Serve and enjoy!