Stuffed Portobello Mushrooms with Goat Cheese

Portobellos* are expensive, but we think of it as a meal, with all the stuffings!

Funghi Portobello ripieni 
di formaggio di capra (Italian)

Makes 4 mushrooms
If backing, preheat oven to 425F (220C)

2/3 cups (160 ml) chopped orangic tomatoes

1/4 cup (60 ml) shredded mozzarella, feta cheese or dairy-free cheese
1/4 cup (60 ml) goat cheese (omit for dairy-free and add more dairy-free cheese)

1 tsp. (5 ml) olive oil

1/2 tsp. (2,5 ml) chopped fresh or 1/8 tsp. (30 ml) dried rosemary

1 tsp. (5 ml) fresh or 1/4 tsp. (1,2 ml) dried oregano leaves

1/8 tsp. (30 ml) black pepper

1 crushed clove or garlic

4 portobello mushrooms, remove the stems (chop and save for another dish)

2 Tbs. (30 ml) each: organic lemon juice and minced parsley

2 tsp. (10 ml) soy sauce (gluten-free liquid amino)

balsamic vinegar

optional: chopped purple lemon thyme flowers

Grill on a BBQ, on an oven-top grill, or bake in the oven

1. In a bowl, add the tomatoes, 1/2 tsp. (2,5 ml) oil, rosemary, oregano, black pepper, and garlic.

2. Either 

 (a) remove the brown gills from the underside of the mushroom caps by using a spoon

 (b) or leave the gills

3. Combine 1/2 tsp (2,5 ml) oil, lemon juice, and soy sauce in bowl.

4. Brush over both sides of the mushroom caps.

5. Place the mushroom caps, stem side down, on grill rack coated with cooking spray.

6. Grill about 5 minutes on each side or until soft.

7. Spoon 1/4 cup (60 ml) tomato mixture into each mushroom cap. Grill 3 more minutes or until cheese is melted.

8. Drizzle with balsamic vinegar and sprinkle with parsley (and optional flowers)

* The extremely large, dark brown mushroom was once disposed of because growers could not sell them. Then the "portobello" was introduced in 1980s gourmet markets...history was made and they can be found in most supermarkets today.

-modified from Let's Move!

We served this with "Yellow Squash Strips".
http://veggiefernandezs.blogspot.com/2014/07/yellow-squash-strips.html

Try: "Portobello Stuffed with Spinach":
http://veggiefernandezs.blogspot.com/2014/07/portobello-stuffed-with-spinach.html