Discover and save creative ideas
    Visit site
    • Daniella DePersiis

      Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese - I love stuffed mushrooms

    • Emma Crosby

      Stuffed Portobello Mushrooms With Roast Tomatoes and Goat CheeseIngredients 4 large Portobello mushrooms, about 4″ (10cm) across 3 tablespoons olive oil 1 tablespoon lemon juice 2 teaspoon finely chopped shallot (optional) 1 large garlic clove, finely chopped Salt and pepper, to taste 4 ounces of plain goat cheese 1 tablespoon fresh chopped parsley 1 tablespoons fresh chopped chives 1 recipe of oven roasted tomatoes Directions If you have not made the oven roasted tomatoes ahead, do them first. They take just a few minutes of prep time and 20-25 minutes in the oven. 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. 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 goat cheese. Sprinkle with the fresh herbs. Bake for 12 minutes or until hot and the cheese has softened. Brush with a little extra olive oil on the edges to make them shine. Serve.#Repin By:Pinterest++ for iPad#

    Related Pins

    Grilled Zucchini with Chili and Mint by Heather Christo. << Omit the chili and you're good to go. Or for a yummy twist, use bacon drippings rather than olive oil. yummm. Have Irritable bowel syndrome and are avoiding FODMAPs? Omit the garlic and use chives or the green part of spring onions instead, and voila! Delicious side dish!

    Zucchini and Feta Quiche - note the amount of Feta Cheese used is about 60-100g

    Banana and Cashew Cream Ice Pops. To make vegan sub the honey for something vegan friendly, like agave, maple, date or rice syrup.

    Think you can't lose weight and eat pizza at the same time. Before you say "no" check out this Lemon Gremolata Pizza with Cauliflower Crust! It's fresh, healthy, and delicious! pinned this burger to their "Top of the Pops--Celebrate Father's Day!" board #for dad

    Suja Twelve Essentials - 10 celery stalks, 1 cucumber, ½ head of green leaf lettuce, 1 lemon, a splash of purified water, ¼ head of romaine, a handful of spinach, 3 collard greens, 3 kale leaves, 2 chard leaves, a snip of parsley, a hint of mint and a hint of ginger

    Summer squash with goat cheese and thyme || GF In the City #food

    Grilled Portobella Mushroom and Roasted Red Pepper Goat Cheese Wrap...via BS' In The Kitchen...

    Portobellos make a fantastic low carb lasagna. Stack three high and fill each cap with a layer of marinara then top with a mixture made up of of ricotta, grated romano, mozzarella, asiago, basil and parsley. Prepare mushrooms as above. Spoon more marinara over the top and bake for around 15 minutes in a 400 degree oven or just until warmed through.

    Why have I never thought of this?! Portobello Mushroom Pizza. Pinner wrote: These are so delish. I tried a different version... Breakfast: portobello mushrooms, scrambles eggs, bacon, ham or sausage, mild salsa, tex mex, Monterey Jack, mozzarella, bake at 350F middle rack, for 15-20 mins. Definitely want to try this!