Roasted Portobello Caps
Sun-dried tomato tapenade and goat cheese fill large portobello mushroom caps in layers. The caps are baked, blending the filling. They are served on a swirl of balsamic vinegar, one per guest, and garnished with fresh basil.
- Sun-dried Tomato Tapenade
- Sun-dried tomatoes - 2 cups, soaked in boiling water 15 minutes
- Capers - 3 tablespoons
- Garlic - 1 tablespoon, peeled
- Fresh basil - 2 tablespoons
- Salt - 1 teaspoon
- Olive Oil - 1⁄3 cup
- Portobello Mushrooms
- Portobello Mushroom Caps - 4, stems removed
- Goat Cheese - 4 ounces, crumbled
- Basil Oil - 1⁄4 cup, (see Basics)
- Balsamic Vinegar - 8 teaspoons
- Fresh basil leaves for garnish
To make the sundried tomato tapenade: In a blender or food processor combine the reconstituted tomatoes, capers, garlic, basil, and salt and briefly process until mixture forms a coarse puree. With the machine running, add the oil in a slow and steady stream. Transfer the tapenade to a clean container and refrigerate. The tapenade can be made up to 2 weeks in advance.
To roast the portobello caps: Preheat the oven to 400 F. Place the mushroom caps on a clean work surface and, using a sharp thin-bladed knife, slice the caps horizontally into 3 pieces. Spread 1 tablespoon of the tapenade on the bottom slice, crumble on 1 tablespoon of the goat cheese, and top with the middle mushroom slice. Layer with the tapenade and goat cheese as before, and cap with the mushroom top. Transfer the mushrooms to an oiled baking sheet and bake for 8 to 10 minutes or until the caps are heated through.
To serve: Drizzle 3 teaspoons of basil oil on the bottom of each serving plate, and swirl 2 teaspoons of balsamic vinegar in the oil. Center a mushroom on each plate and garnish with fresh basil leaves.