Stuffed Portobello Mushrooms With oven roasted tomatoes. Larger chunks then normal so they will be able to withstand the heat of the oven plus they shrink quite a lot. Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese 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.

Toss halved tomatoes with oil, garlic (minced), basil, salt and pepper. The oven roasted tomatoes, goat cheese and herbs add to their earthy, savory flavor. Make the roasted tomatoes ahead or while you are prepping the mushrooms. You can cook 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.
You need 1 of large tomatoe.
Prepare 1 of sm. Shallot.
You need 2 of garlic cloves.
You need 4 oz. of Goat cheese.
Prepare 1/2 cup of Balsamic/ Italian/ or homemade vinaigrette.
Prepare 2 T. of Olive oil.
It's of Salt & pepper.
Prepare of Fresh parsley or basil to garnish.

When you buy Portobello mushrooms, look for firm, moist caps that are not broken. Place slices and end cuts of tomatoes on a parchment lined baking sheet (coat parchment with non-stick spray). Steps to make Stuffed Portobello Mushrooms With oven roasted tomatoes: Here is what we'll need!!! Cut off the root side top of your garlic and place in tin foil drizzle olive oil and coat.

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!!.

Transfer the mushrooms and onions to another baking sheet. Place the portobellos gill-side up on a platter. Combine the tomatoes with the mushroom-onion mixture. Divide the mixture among the portobello caps, mounding it in the middle of. I brushed the mushrooms with balsamic vinegar and stuffed them with garlic, onion, spinach, roasted yellow peppers, tomatoes, and breadcrumbs.