STUFFED PORTOBELLO MUSHROOMS must be to vegetarians what an expensive cut of red meat is to carnivores—a rich, indulgent feast. In this case, it is a feast without guilt. The creamy tang of goat cheese is a wonderful foil for the earthy mushrooms. Basil and fresh tomato keep the flavors bright.
SERVES: 4
INGREDIENTS:
- 8 portobello mushrooms
- 4 tablespoons extra virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 8 ounces mild fresh goat cheese, such as Montrachet
- 8 fresh basil leaves
- 8 large ripe tomato slices
- 3 tablespoons dry bread crumbs
INSTRUCTIONS:
- Preheat the oven to 500°F. Lightly oil a rimmed baking sheet.
- Carefully remove the stems from the mushrooms and reserve. Brush both sides of the caps with 3 tablespoons of the oil. Place the caps rounded side up on the baking sheet.
- Roast for 6 minutes. Turn the mushrooms over and roast for about another 4 minutes, until cooked through.
- Meanwhile, finely chop the mushroom stems. Heat the remaining 1 tablespoon oil in a small sauté pan over medium-high heat. Add the mushroom stems, shallots, and garlic. Sauté for 6 minutes, until the stems are well browned.
- Gently spread each roasted mushroom cap with a portion of the goat cheese and top with the sautéed mushroom mixture. Add a basil leaf and a tomato slice to each. Sprinkle a light coating of crumbs on top. (The mushrooms can be held in the refrigerator for up to 4 hours. Bring to room temperature before returning to the oven.)
- Roast for about 5 minutes, until heated through.
- Serve hot.
