Whether it's just you, you and a date, or you and an entire party, this elegant dish let's you feel like you're really doing something special. Yet it's so darn easy!
Ingredients (for each mushroom):
Goat Cheese Stuffed Portobello
- Large Portobello Mushroom
- Soft Herbed Goat Cheese Log (Small log serves two)
- One Roasted Red Pepper
- Baby Spinach Leaves
- 1/4 Cup Balsamic Vinegar
Directions:
- Preheat your oven to 350 degrees F, and lightly spray the bottom of a baking dish with cooking spray.
- Clean and remove the stem from each mushroom.
- Cut the log into small rounds, so that you have at least 4 slices for each mushroom. (Example: If you're using a small log for two, cut the log in half, and then cut each half into 4 slices.)
- Place four rounds of the goat cheese on each mushroom in a diamond formation.
- Slice one roasted red pepper into long 1/4-inch thick slices, and lay them on top of the goat cheese and mushroom, almost completely covering the goat cheese with red peppers.
- Place in the oven and cook for 15-17 minutes, or until the goat cheese is soft and warm and everything is heated throughly.
- In the meantime, pour 1/4 cup of balsamic vinegar per mushroom into a saucepan. Bring to a boil over medium heat, and immediately reduce to medium low so that it's only lightly simmer. Reduce the balsamic down to about 1/2 of what you started with, or until it has a light syrupy texture.
- Place a mound of spinach leaves on a large plate, and put the mushroom in the middle. Drizzle the balsamic reduction all over the entire thing.
