We are looking forward to so much this coming year: Damon and I are getting married in May, my brother and his wife are due to have their first child any moment now (!!), and there are so many exciting projects and opportunities on the horizon. But this past week brought us some bittersweet-ness as we said goodbye to 2010. See, we recently lost a beloved canine member of the household, Bane, Damon’s companion of nearly 15 years, and several family members are having health concerns… suffice to say I felt compelled to make some comfort food.
This dish is an adaptation of one I had at a friend’s house several years ago—the meal that served as my gateway-dish to mushroom appreciation (I previously had not been a fan, but I have realized now the error of my ways). So simple and warm and satisfying, this dish breathes love.
Goat Cheese Stuffed Portobellos
- 4 large portobello mushrooms, stems and gills removed
- 1/8 c. dried tomatoes
- 4 Tbsp safflower oil
- 1/4 c. red wine
- 8 oz. goat cheese
- 1 Tbsp fresh herb, chopped (I used marjoram)
- 2 Tbsp parsley, chopped
- Freshly ground black pepper
- salad greens
Put dried tomatoes in a small ramekin and cover with boiling water. Set aside to soften. If using sundried tomatoes in oil, you can skip this step.
Place portobello caps upside down in a baking pan or casserole with a rim (to catch any drippings). Pour a Tbsp safflower oil into each of the caps, followed by a quarter of the wine into each (1/16 cup into each). Marinate for 30 minutes.
Preheat oven to 400 F. Bake mushrooms for 5 to 8 minutes. Remove from oven and allow to cool slightly.
In a small bowl, combine goat cheese, herbs, and pepper. Add in the now-softened tomatoes (chop if necessary) and some of the liquid from the tomatoes, just until combined and slightly creamy.
Fill each portobello with a quarter of the cheese mixture. Return the mushrooms to the oven and bake for another 2 or 3 minutes.
Garnish with herbs, parmesan, and/or a drizzle of good quality olive oil. Serve over a salad of fresh greens.