Stuffed Portabello

I didn't use to be a fan of 'shrooms believe it or not. I would avoid them at all costs actually. It wasn't until I was at a friends house for dinner back in college and he made bbq'd mushrooms that I tried them and realized what I was missing out on! There are endless ways to prepare this dish but here is just one of my favorites.

Ingredients:

Large portabello mushrooms
Kosher Salt
21 Ingredient Seasoning Salute (Trader Joes)
Olive Oil
Crushed Garlic
Crumbled goat cheese
Fresh roma tomatoes diced

Directions:

Start by removing the stem from each of the mushrooms. Drizzle with olive oil, sprinkle with the salt and then rub in your garlic. Use the garlic to taste, I use about 1/4 tsp or so per mushroom, but I love garlic! Next sprinkle with the 21 seasoning salute from Trader Joes and follow up with the tomatoes and then finish with the goat cheese.

Cooking:

You can either bbq these or bake them in the oven. If you are going to use your oven, preheat it to 375 and bake for around 20 minutes until the mushroom feels soft when you poke the side. If you are going to be bbq'ing these use a medium heat and place the mushrooms directly on the grill or over a piece of foil. They will take around 20-30 minutes depending on the size of your mushrooms.

Once they are finished slice them up and enjoy with a glass of ice cold Pinot Grigio from Opolo Vineyards.