Stuffed Portobello Mushrooms With oven roasted tomatoes. An easy recipe for roasted portobello mushroom caps filled with spinach, sun-dried tomatoes, and cheese. Stuffed Portobello Mushrooms Are the Easiest Vegetarian Dinner Around. I did a quick sauté of spinach and grape tomatoes then stuffed it inside a portobello mushroom cap.

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser. Salt and freshly ground black pepper. Sprinkle the mushrooms with salt and pepper. You can cook Stuffed Portobello Mushrooms With oven roasted tomatoes using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Stuffed Portobello Mushrooms With oven roasted tomatoes

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

Drizzle olive oil on grill pan to prevent mushrooms from sticking. These stuffed portobello mushrooms remain one of my favorite vegetarian recipes on this blog to date. Stuffed Portobello Mushrooms - these mushrooms are stuffed with lots of veggies plus goat I love mushrooms, and I love stuffed mushrooms. Portobello mushrooms are great for stuffing Other vegetables I used are tomatoes, spinach, onion and garlic.

Stuffed Portobello Mushrooms With oven roasted tomatoes instructions

1. Here is what we'll need!!! Preheat oven to 400 degrees..
2. 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..
3. 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.
4. 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.
5. 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..
6. 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..
7. 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..
8. 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..
9. Alright now we'll add our roasted tomato and garlic mixture. Then top with goat cheese..
10. 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!!!.
11. 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!!.

I also added goat cheese to the. We've taken the key ingredients of the popular caprese salad--tomatoes, fresh mozzarella and basil--and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish. Remove the stem and gills from the mushroom. I use a spoon to scoop them out. Brush the mushrooms with Add in tomatoes and spinach.