Baked Portobello Mushrooms w/Goat Cheese

[Guest guest]

* Exported from MasterCook II *

 

Baked Portobello Mushrooms with Goat Cheese

 

Recipe By : Recipes from the Vineyards of Northern California

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil

1 tablespoon marjoram

1 tablespoon rosemary

1 tablespoon thyme

1 teaspoon freshly ground black pepper

1 teaspoon coarse salt

6 portobello mushrooms

1/3 cup balsamic vinegar -- divided

1 cup crumbled goat cheese

 

Preheat oven to 400 degrees F. Lightly oil a rimmed baking sheet.

 

In a small bowl, stir together the olive oil, marjoram, rosemary,

thyme, pepper and salt. Let the mixture stand for 15 minutes to allow

the flavors to marry.

 

With a small sharp knife, carefully remove the tough stems from the

mushrooms and discard. Brush the mushrooms with the olive oil

mixture. Place the mushrooms, gill side down, on the prepared baking

sheet. Bake for 4 minutes. Turn the mushrooms over and drizzle with

the balsamic vinegar. Bake an additional 3 minutes. Divide the cheese

on top of the mushrooms and bake an additional 4 minutes, or until

the cheese is lightly browned. Serve immediately.

 

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NOTES : Linda Kittler, my dear friend and the executive chef of the

Valley of the Moon Winery, loaned us one of her signature dishes for

this book. Serve with Valley of the Moon Winery and Vineyards

Zinfandel