Ingredients
4 large Portobello mushrooms, about 4″ (10cm) across
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon 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
Directions
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.
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.
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.
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.
