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Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese
Ingredients
- 4 large Portobello mushrooms, about 4″ (10cm) across
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoon finely chopped shallot (optional)
- 1 large garlic clove, finely chopped
- Salt and pepper, to taste
- 4 ounces of plain goat cheese
- 1 tablespoon fresh chopped parsley
- 1 tablespoons fresh chopped chives
- 1 recipe of oven roasted tomatoes
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