Portobello mushroom stacks
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- Prep Time8 mins
- Total Time20 mins
- Makes4 servings
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When you want to create an attractive vegetable appetizer, consider these colourful mushroom stacks, decadently rich with creamy goat cheese. They can be prepared the day before serving and also work beautifully as a vegetarian entrée. Double the recipe for a crowd.
Ingredients
3 large portobello mushrooms, at least 4-in. in diameter
1 tbsp sesame oil, preferably dark
130-g log creamy goat cheese, at room temperature
1 large, whole roasted red pepper, bottled or home-roasted
4 large, fresh basil leaves
Instructions
Preheat oven to 500F (260C). Discard stems from mushrooms. Using a spoon, scrape out some of dark gills and discard. Brush both sides of mushrooms with sesame oil. Place gill-side up on a foil-lined baking sheet. Roast in centre of preheated oven 8 minutes. Turn mushrooms and continue to roast until dark brown and just tender, about 4 more minutes. Cool on paper towels to soak up excess moisture.
Slice goat cheese into 4 pieces. Pat pepper dry with a paper towel, then slice in half. Cover gill side of 1 mushroom with 1 piece of cheese, spreading right to edges. Top with half a pepper, then 2 basil leaves. Spread gill side of another mushroom with 1 piece of cheese, then place cheese-side down on top of pepper-basil mushroom, forming a sandwich. Spread mushroom top of sandwich with another piece of cheese, then cover with remaining pepper and basil leaves. Spread gill side of remaining mushroom with last piece of cheese, then place cheese-side down on top of pepper-basil mushroom, forming a double-decker sandwich. Press down gently. Cut into wedges and serve immediately.
Nutrition (per serving)
Calories 172, Protein 9.1g, Carbohydrates 7.2g, Fat 12.8g, Fibre 2.1g, Sodium 196mg.
Make ahead
Prepare mushroom stacks up to a day before serving. Don't cut into wedges. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.