One of our favorite guilty pleasures is spending too much money at the olive bar at our local grocery store, which is where I picked up the marinated sun-dried tomatoes in this recipe. It’s a wonderful first or main course.
Stuffed Portobello Caps
- 2 portobello mushroom caps (remove any stem and chop finely)
- 3-4 ounces goat cheese
- 1/4 cup sun-dried tomatoes, marinated in oil
- 1 tsp bread crumbs
- 1 tsp chopped fresh oregano
Clean mushrooms and remove and remaining stem. Place in a baking pan and broil until tender, about 10 minutes. Remove from oven and allow to cool slightly. Meanwhile, chop tomatoes finely and mix with any bits of chopped stem and goat cheese. (You’ll need enough of the mix to fill each cap so adjust the amount accordingly.) Spread mix evenly across each cavity. Sprinkle bread crumbs and oregano on top and place cheese side up in the baking pan. Return to broiler and cook until cheese is browned and bubbly, about five minutes. These are also excellent grilled.
Speaking of the olive bar… The night before Thanksgiving, Katherine was walking toward it when she saw a little girl use it as a launching pad to climb into a cart. Katherine later regaled me with stories of her and her sisters’ own childhood grocery store shenanigans, but at this moment her maternal, err foodie, instincts kicked in and she reacted with horror to the sneaker approaching the gourmet array: “No, that’s food — stop. You can’t do that!” And trust me, that little voice can carry. The olive bar attendant was out with the sanitizer in a flash and the children quickly vanished, a disappearing act Katherine’s parents are probably experts at.