Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese
These giant, meaty mushrooms make a terrific appetizer (½ per person) or meatless main dish (1 per person). The oven roasted tomatoes, goat cheese and herbs add to their earthy, savory flavor. For a more substantial meal, add a green salad. See notes in post for more ideas. Make the roast tomatoes ahead or while you are prepping the mushrooms. They take about 25 minutes. For variations see post.
Servings: 4 to 8
Calories: 200kcal
Ingredients
- 1 recipe of oven roasted tomatoes LINK BELOW
- 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
- ¼ teaspoon sea salt to taste
- ¼ teaspoon ground black pepper
- 4 ounces plain goat cheese
Optional Garnishes
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped chives
- 4 teaspoons Balsamic vinegar
Instructions
Roast Tomatoes (can be made ahead)
- If you have not made the oven roasted tomatoes ahead, do them first. They take just a few minutes of prep time and 20-25 minutes in the oven.
Prep Mushrooms
- 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.
- 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.
Broil Mushrooms
- 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.
Bake Mushrooms
- 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. 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.
Nutrition
Calories: 200kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 265mg | Potassium: 457mg | Fiber: 2g | Sugar: 4g | Vitamin A: 688IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg