Stuffed Portobello Mushrooms With oven roasted tomatoes. Here, I've stuffed Portobello mushrooms with oven roasted tomatoes and goat cheese for a fantastic savory appetizer or meatless main dish. I did a quick sauté of spinach and grape tomatoes then stuffed it inside a portobello mushroom cap. I topped each mushroom with seasoned panko and roasted them.

Portobello mushrooms can be found on almost every market. They are brown and rich in flavors. They have fleshy structure and are, therefore, frequently called 'a vegetarian steak'. You can have Stuffed Portobello Mushrooms With oven roasted tomatoes using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Stuffed Portobello Mushrooms With oven roasted tomatoes

Prepare 2 of jumbo portobello mushrooms.
It's 1 of large tomatoe.
Prepare 1 of sm. Shallot.
It's 2 of garlic cloves.
It's 4 oz. of Goat cheese.
You need 1/2 cup of Balsamic/ Italian/ or homemade vinaigrette.
Prepare 2 T. of Olive oil.
It's of Salt & pepper.
It's of Fresh parsley or basil to garnish.

Saute onion & garlic until softened and then add to bowl. Mix to combine all ingredients and season with salt & pepper. Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices. Finished off with a drizzle of rich balsamic glaze!

Stuffed Portobello Mushrooms With oven roasted tomatoes instructions

Here is what we'll need!!! Preheat oven to 400 degrees..
Cut off the root side top of your garlic and place in tin foil drizzle olive oil and coat. If doing a whole head of garlic cut the root side and do not break apart simply just drizzle over cut end and wrap in foil..
Dice your tomato. Larger chunks then normal so they will be able to withstand the heat of the oven plus they shrink quite a lot.Dice your shallot then add tomatoes shallot olive oil salt and pepper to a foil lined sheet pan and mix up and coat.
Once mixed put it in your 400 degree preheated oven along with the garlic foil package. Set timer for 15 minutes after 15 minutes take out the garlic and let rest. Turn oven to broil and let the tomatoes get a light char 5-7 minutes.
Now if your roasting a whole bulb of garlic still connected the temperature will stay the same but the cook time will be more like an hour. Now for this quicker method broken apart 400 for 15 minutes. Okay after 5 minutes or so of rest time let's see. Okay nice golden brown. When roasted properly you should be able to simply pop them out of their skins effortlessly! Mince up garlic..
After 15 minutes at 400 and about 5-7 minutes in broiler we achieved a nice light char add your roasted garlic and mix it up all together. Set aside and let cool down a bit..
Remove stem and take spoon and remove all the ribs inside the mushrooms. Now this should not be done in haste we want to keep the sides and bottoms intact. Should look something like this. Hopefully like us your markets sell them loose so your able to get one's with beefy bottoms firm sides and generally the same size..
Now with your knife or a fork Pierce the bottoms of your mushrooms. You just want to lightly poke we don't want to go through the bottom. Add your choice of vinaigrette,balsamic vinegar or salad dressing..
Alright now we'll add our roasted tomato and garlic mixture. Then top with goat cheese..
Place in your preheated oven at 400 degrees for 20 minutes or untill lightly browned and creamy!!! Garnish and serve my wife likes to let her's cool completely and put in on top some mixed greens because they will produce a wonderful liquid. Very juicy!!!.
Hope you all enjoy this recipe so many variations we seem to like this one!!!! Be safe out there!!!! Little one all tired out after playing with all those darn toys "lol" God bless!!.

Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack! 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. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.