I love being inspired to try new foods I’ve never had before. For instance, stuffed portobello mushrooms. I have a secret obsession with mushrooms. Most people look at me like I’m out of my mind as a lot of people tend to dislike the texture of mushrooms. People, you are so missing out. Sautéed in a bit of butter and olive oil, salt and pepper, maybe some shallots. Oh my.
So when my good friend started talking about stuffed portobello mushrooms (yes, I lived under a rock the first 20 years of my life), I asked her to tell me about these mushrooms. Needless to say, she had my undivided attention and I had a new mission: find an amazing stuffed mushroom recipe. But why settle for just one? The journey continues but THIS recipe had to be shared. This ones for you SK. My husband even left the room so I could have my O moment I was enjoying my mushroom so much.
- 4 large portobello mushrooms
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 shallot, finely chopped
- 1 tsp garlic, finely chopped
- salt and pepper
- 4 oz goat cheese
- 1/2 cup of roasted tomatoes (approx)
- basil, finely chopped
- chives, finely chopped
- Preheat boiler in your oven. Scrape out the bottom of the mushroom and gently wipe the top of the mushroom with a damp cloth to brush off all dirt. Place mushrooms upside down on a lined cookie sheet.
- Combine olive oil, lemon juice, shallot and garlic in a small bowl. Spoon mixture into mushrooms, spreading it evenly with the back of the spoon. Sprinkle with salt and pepper.
- Roast under broiler for 5-7 minutes, until mushroom edges begin to toast and the shallots and garlic look softened.
- Pull mushrooms from oven and change temperature to 375 degrees. Distribute the roasted tomatoes on the 4 mushroom caps. Crumble about 1 oz of goat cheese on each mushroom. Sprinkle with chopped herbs.
- Bake in the oven for about 10 minutes until the goat cheese softens and looks bubbly. Serve while still warm.