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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.
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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.
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Roast under broiler for 5-7 minutes, until mushroom edges begin to toast and the shallots and garlic look softened.
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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.
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Bake in the oven for about 10 minutes until the goat cheese softens and looks bubbly. Serve while still warm.