Roasted Portobello Mushrooms

Portobello mushrooms are so meaty that they are quite filling. This portobello mushroom recipe is either a side dish or a light lunch. For a buffet, or a feast-like meal, cut them in quarters.

• 4 large portobello mushrooms
• 5 ounces goat cheese
• 2 shallots, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• Salt and freshly milled black pepper to taste
• 2 tablespoons bread crumbs

METHOD

Preheat oven to 375 °F.

Wipe mushrooms to clean, and remove stems. Wash stems well. Pat dry, then finely chop stems.

Mix together stems, goat cheese, shallots, 1 tablespoon olive oil and rosemary. Season with salt and pepper to taste. Divide filling and fill mushroom caps.

Lightly oil a baking pan or cookie sheet. Put mushrooms on tray and sprinkle with bread crumbs, then with remaining oil. Cover lightly with foil, and bake 30 minutes in preheated 375°F oven. Remove foil and bake 15 minutes more.

Serves: 4 (as side dish)

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