Stuffed Portobello Mushrooms

Recipe courtesy of Chef Sally Cameron,

These giant, meaty mushrooms make a terrific appetizer or meatless main dish. The oven roasted tomatoes, goat cheese and herbs add to their earthy, savory flavor. For a more substantial meal, add a green salad and whole wheat pasta or brown rice. Make the roast tomatoes ahead or while you are prepping the mushrooms. They take 20 to 25 minutes, plus another 12 minutes to bake the filled mushrooms. —Chef Sally Cameron.

Photo courtesy of Ken Cameron.

4 Servings

  • 4 large portobello mushrooms about 4 inches across
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons shallot finely chopped (optional)
  • 1 large garlic clove finely chopped
  • Salt and pepper to taste
  • 4 ounces plain goat cheese
  • 1 tablespoon parsley freshly chopped
  • 1 tablespoon chives freshly chopped
  • 1 recipe oven-roasted tomatoes recipe follows
  • 12–16 ounces organic sweet baby tomatoes such as Sugar Plum or Grapeseed halved
  • 1 tablespoon olive oil
  • 2–3 large garlic cloves finely minced or pressed
  • 1 generous tablespoon thyme leaves freshly chopped
  • Salt and pepper to taste

  1. First, make the oven-roasted tomatoes. They take just a few minutes of prep time and 20 to 25 minutes in the oven.
  2. Pre-heat oven to 375°F. Cover a quarter sheet or half sheet rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20 to 25 minutes, until shriveled and edges are just starting to turn a bit brown. Serve warm or cool. They will keep a few days in the refrigerator, if they last that long.
  3. 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 they snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place the mushroom caps on a foil-lined rimmed baking sheet.
  4. Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil. Sprinkle each cap with salt and pepper.
  5. Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3 to 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.
  6. Pre-heat the oven to 375°F. Fill the caps with the roasted tomatoes and dot with the goat cheese. Sprinkle with the fresh herbs.
  7. 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.

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