Stuffed Portobello Mushrooms W/Roast Tomatoes & Goat Cheese

These giant, meaty mushrooms make a terrific appetizer or meatless main dish. The oven roasted tomatoes, goat cheese and herbs add to their earthy, savory flavor. For a more substantial meal, add a green salad and whole wheat pasta or brown rice.
Photo by Debbie R.
Adapted from pinterest.com

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from pinterest.com

Ingredients

  • 4

    large Portobello mushrooms, about 4″ (10cm) 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

  • Oven Roasted Tomatoes:

  • 12-16

    ounces (346-432 grams) organic sweet baby tomatoes such as Sugar Plum or Grapeseed, halved

  • 1

    tablespoons (14 ml) olive oil

  • 2-3

    large garlic cloves, finely minced or squished through a garlic press

  • 1

    generous tablespoon (5 grams) fresh chopped thyme leaves

  • salt and pepper to taste

Directions

Oven Roasted Tomatoes: 1. Pre-heat oven to 375 degrees. Cover a quarter sheet or half sheet rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, 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. 2. Serve warm, or cool. They will keep a few days in the refrigerator, if they last that long. Mushrooms: 1. Make the roast tomatoes ahead or while you are prepping the mushrooms.They take 20-25 minutes, plus another 12 minutes to bake the filled mushrooms. You can use plain olive oil to brush the mushrooms if preferred. 2. 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, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet. 3. 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. 4. 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. 5. 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. 6. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: