Tomato, Roasted Red Pepper and Goat Cheese Stuffed Portobello Mushrooms
Stuffed portobello mushrooms with tomato, roasted red pepper and goat cheese combine for a rich and delicious main course or side dish!
Ingredients
- 4 large portobello mushrooms, 3-4” wide
- 2 tablespoons olive oil
- ½ lemon, juiced
- ½ teaspoon minced garlic
- 1 cup cherry tomatoes, seeds removed & quartered
- ½ cup roasted red peppers, chopped
- 1 teaspoon fresh oregano, chopped *
- 1 teaspoon fresh basil, chopped *
- 2 ounces goat cheese
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- garnish: additional fresh herbs
Instructions
- Heat oven to Broil
- Remove stems from portobello and scoop out dark brown gills with a spoon.
- Wipe clean the mushrooms.
- Whisk together dressing with olive oil, lemon juice, garlic, salt & pepper
- Using a brush cover the entire portobello ¾ of the dressing.
- Place under broiler for 3-5 minutes or until slightly soft
- Reduce heat in oven to 375
- Combine tomatoes, roasted red peppers, herbs and remaining dressing in a small bowl.
- Carefully pile the mixture in the mushrooms.
- Dot the goat cheese on top of the tomato and peppers.
- Bake for 10-12 minutes or until cheese is bubbly and soft.
Notes
* You can sub dried herbs but reduce the amount by half.
Nutrition
Calories: 132kcalCarbohydrates: 7gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 7mgSodium: 449mgPotassium: 431mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 24mgCalcium: 37mgIron: 1mg
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