Submitted by: Melissa Pruitt
Prep Time: 15 Minutes
Cook Time: 40 Minutes
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.
Pre-heat oven to 375 degrees. Cover a quarter sheet or half sheet rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic (minced), basil, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown.
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 the snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet.
Whisk together the olive oil, lemon juice, shallot and garlic (chopped). Brush mushroom caps inside and out with the olive oil mixture (or plain olive oil). Sprinkle each cap with salt and pepper.
Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven.
Pre-heat the oven to 375 (190C). Fill the caps with the roasted tomatoes and dot with the Feta cheese. Sprinkle with the fresh herbs. Bake for 12 minutes or until hot and the cheese has softened.
Italian Sausage Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
Portobello Mushroom Bruschetta
Cauliflower Crust Pizza Topped With Spinach, Mushrooms, Sundried Tomatoes and Feta
Roasted Tomatoes With Shrimp and Feta
Tomato Basil and Feta Stuffed Chicken Breasts
Deconstructed Stuffed Peppers
Beef and Cauliflower Stuffed Peppers