Saturday, December 22, 2012

Oven roasted portobello & brioche nr.2

Yes, I did it again! I just couldn't let these portobello's go, so I made another version with small roma tomatoes. It was very very yummie too, but I prefer the one with rosemary in it. Hmmmmm, rosemary!

  • 10 mini roma tomatoes
  • 1 large garlic clove
  • olive oil
  • freshly grounded black pepper

  • 2 portobello mushrooms
  • 100 gr goat cheese
  • thyme
  • fresh basil
  • small garlic clove
  • lemon juice
  • salt and pepper
  • olive oil

  1. Preheat oven at 200 C.
  2. Finely chop up the garlic. Cut tomatoes in half, lengthwise. 
  3. Heat some olive oil in a pan and saute the garlic a little. 
  4. Place the tomatoes in the pan, skin down. Generously ground some black pepper on top.Cook on high heat until the seeds start to push out. Then turn them over and cook a little longer. Don't worry about the garlic burning, you won't use it.
  5. Repeat if necessary. You want to end up with oven-roasted-like tomatoes.
  6. tomato down tomato up
  1. Wipe the portobello's clean with some paper towel and remove the stems.
  2. Finely chop up the garlic and basil leaves and mix together with goat cheese and the other herbs.
    Add 1tbsp of olive oil and a squeeze of lemon juice. Mix well.
  3. Add salt and pepper to taste.
  4.  herbs & garlic  goat cheese mix
  5. Remove some of the gills to create a slightly deeper opening. Stuff the portobello with your cheese mix. Scatter the tomatoes on top.
  6. Drizzle some oil on your oven tray and place the portobello's on top. Drizzle with some more olive oil and bake in 15-20 minutes (depending on how big your portobello is).
  7. portbobello gilled  Portobello, tomato & goat cheese
  8. Serve with these lovely brioches and ENJOY again!

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