G’s Stuffed Portobello Mushrooms
I had the house to myself last week for the first time in a while, and while I love cooking for other people, sometimes it’s nice to cook for myself, too. So, I decided to pour a big glass of red wine make a nice dinner for one.
This recipe is my Grandma’s (fondly referred to as “G”) and like everything she creates, is absolutely delicious. G is so skilled in the kitchen. Her love and passion for creating yummy food was passed on to my mom and then down to me.
Oh man, these mushrooms are so tasty. SO tasty. Whether you serve these mushrooms as a side, or as an entrée, they are such a treat and are incredibly satisfying even though there’s no “meat” in them.
Let me know what you think!
What you’ll need: Portobello mushroom caps, olive oil, red onion, tomatoes, garlic, balsamic vinegar, goat cheese, fresh thyme, lemon juice, salt and pepper.
You start by roasting the mushroom caps. You can do them cap-side down or up. I did them facing down for the first 10 minutes, then flipped them over and cooked for another 2 minutes facing up before I stuffed them.
While those are cooking, sautée your onion, add the tomatoes and garlic and stir together. Add the balsamic vinegar and cook for another five minutes until the mixture thickens.
Stuff the mushroom caps with the tomato mixture. Sprinkle with goat cheese, thyme, salt and pepper and return to the oven until the cheese melts. Squeeze lemon juice over the top and enjoy! 🙂
Roasted Stuffed Portobello Mushrooms
Serves 4 as a side, or 2 as an entrée
- 4 medium Portobello mushrooms, stems removed and caps cleaned
- 2 Tablespoons olive oil, divided
- 1 small red onion, finely chopped
- 6 ripe plum tomatoes, coarsely chopped
- 1 clove garlic, minced
- ¼ cup balsamic vinegar
- 6 oz. plain goat cheese, crumbled
- 1 Tablespoon fresh thyme, chopped
- salt and pepper to taste
- ¼ cup Lemon Juice
- Set oven to 375 degrees.
- Place mushrooms in a baking dish large enough to hold them in one layer. Drizzle with 1 Tablespoon of olive oil. Transfer to oven and bake for 10-12 minutes.
- Meanwhile, in a sautée pan, heat remaining 1 Tablespoon of olive oil.
- Add onion and cook over low heat, for 8 minutes.
- Add tomatoes and garlic, cook over medium heat stirring for 2 minutes.
- Add balsamic vinegar and cook 5 minutes more. Most of the liquid should have reduced down in this process – if not, cook for a little longer.
- Top mushroom with tomato mixture and then sprinkle with goat cheese, thyme, salt and pepper.
- Return mushrooms to oven and cook 5 minutes or until cheese melts.
- Squeeze some lemon juice over the top and serve immediately.
Hugs, kisses & yummy dishes… xoxo