Wednesday, March 6, 2013

Stuffed Portobellos

Anything with goat cheese catches my eye, so when I stumbled upon this recipe of stuffed portobellos I knew that I had to try it. Yummmm is all I can say. It was super easy, tasty and delicious. Bryan and I enjoy eating a good vegetarian meal at least one night a week at our house. This one filled us up and left us very satisfied.


Stuffed Portobello Mushrooms with Roasted Tomatoes and Goat Cheese

Ingredients:
4 Portobello mushrooms, about 4" across
3 Tbsp. olive oil
1 Tbsp. lemon juice
2 tsp. 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 
(I use the roasted tomatoes from the fresh pizza section at Whole Foods.)


Directions:
If you have not made the oven roasted tomatoes go ahead and make them first. They take just a few minutes of prep time and 20-25 minutes in the oven. I frequently cook with the roasted tomatoes at Whole Foods. They came in quite handy for this dish. All you have to do is chop them and they are ready to go.


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. Scrape the gills out with a spoon until the underside is mostly clean. Place them on a baking sheet lined with foil.

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). Broil the mushrooms 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy.


 Mix together the goat cheese, tomatoes and herbs. If your mushrooms are as large as mine were, you might want to consider making more of the stuffing. I like mine overflowing with deliciousness.


 Stuff the mushrooms and bake at 375 degrees for about 12 minutes.


Serve them with a side salad for a healthy meal. Is your mouth watering yet? It should be. These babies are so delish, I guarantee you are going to want to run to the store, pick up all of the ingredients and make them for dinner tonight. 






6 comments:

  1. My husband doesn't like goat cheese (insanity, I KNOW), so I can't see him eating these, but that just makes it totally acceptable to eat all 4 of them by myself, right??? Riiiiiiight! :) Thanks for sharing!
    File this one under "To make when he has a guy's night."

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  2. Those look absolutely amazing! Might be making them very soon :)

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  3. Yum!! I am posting a spinach stuffed mushroom recipe this week!! Must be mushroom week! haha

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  4. Made last night for me and my hubby with a little French salad. We are typically food snobs and this is going in our recipe book! LOVED it! Thank you.

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  5. We actually make some stuffed mushrooms very similar to this but with sun dried tomatoes. Oh they are so delicious!! I really could eat them every night. Great recipe.

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  6. Thank you for sharing this post. That Cuban-inspired pressed cheese sandwich is just amazing. We tried this for yesterday’s snack and it was fabulous! Everyone at home loved it and I am guessing this will be a regular at home. Surely, other readers who are looking for fresh ideas on preparing their food and even restaurant Fort Lauderdale providers will be delighted with this post of yours. Again, thank you for sharing.

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