Ingredients: 4 Portobello mushroom caps, brushed clean, reserve short stems
1 small clove garlic, minced
2 Tbs flat leaf parsley, rough chopped
6 oz. goat cheese (room temp.)
2 Tbs sun-dried tomatoes marinated in herbed oil, julienned (get them in prepared jars)
2 Tbs extra virgin olive oil, divided
Kosher salt and pepper to taste
Traditional Balsamic Vinegar (enough to drizzle)
Preheat oven to 375 degrees. Snap short stems out of gill side of mushrooms. Reserve them. Brush portobello caps lightly on both sides with olive oil. Place on sheet pan (gill side down) for 10-12 minutes. Remove from oven and turn caps so gill side is up.
Finely mince shallot, garlic clove and mushroom stems and saute on medium-low heat in olive oil just till softened. Add flat leaf parsley to pan for 30 seconds. Turn heat off pan but keep on burner while you add goat cheese and sun-dried tomatoes. Blend together into a paste. Season w/ salt and pepper. Fill the caps with goat cheese mixture and return to oven for 8 minutes (till mixture starts to bubble). Remove caps from oven and drizzle artfully with Traditional Balsamic Vinegar. Serves 4 as an appetizer, cut in quarters on greens or as a side dish.
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