Thursday, September 21, 2006
Portabellas Stuffed with Chunky Tomato Sauce and Goat Cheese
I love tomatos, and I really love to make my own tomato sauces to pour on top of various dishes - pasta, of course, meatloaf, shrimp, chicken, beef, whatever. I usually just throw in what ever I feel like; no measuring or thinking about it too hard. I did write down the recipe for this one; it's somewhere in the house, I'm not sure quite where. I may write it out here when I find it, but the basics were:
diced red onion
We cleaned the portabellas, and baked them for about 10 minutes, gill side down. Then we turned them over, poured in the sauce and crumbled over top a really smooth and tangy goat cheese we were trying for the first time. We baked them for 20 minutes or so, then dug in.
Oh, what a dinner. These mushrooms are so meaty and stand up well to stuffing with a juicy drippy sauce and baking. This is by far my favorite portabella recipe we've made. We argued over the leftovers as we do sometimes, and when Scott won, I took some of the leftover sauce, a piece of goat cheese and a wedge of bread to work the next day. At lunch I warmed up the sauce, stirred in the cheese and dipped the bread in. Heaven in a bowl.