Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and BaconWednesday, August 11, 2010
That's when it hit me. As I was leaving the Big Summer Potluck on Saturday, I was given a very generous amount of goat cheese. Thankfully I didn't have any crackers in my cupboard when I arrived home or else I would've devoured all of it that night. Instead, I crumbled it and added it to my stuffed portobello mushrooms.
The goat cheese, tomatoes, bacon and onion coupled with the beautiful portobellos had a flavor combination that was mouth-watering. I planned on only eating one stuffed mushroom cap but then I went back to the counter to grab the second one...and then the third.
Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon
- 3 tablespoons of extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 portobello mushrooms caps, with stems removed
- Salt and pepper
- 1/2 red onion, chopped
- 1/3 cup of crumbled goat cheese
- 1 whole tomato, diced
- 3 slices bacon, fully-cooked and crumbled
- 1/4 teaspoon freshly chopped basil
- Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.
- Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.
- Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.
- Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.
- Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.
- Place in the oven for 5 minutes and serve warm.