ROASTED GOAT CHEESE STUFFED PORTOBELLO ENJOY DAN:

        ROASTED GOAT CHEESE STUFFED PORTOBELLO by CHEF DAN:

Serves 4                          (a vegetarian main course)

INGREDIENTS:

 Large Portobello mushrooms (3-4” wide)

2 tablespoons olive oil

1-1/2teaspons lemon juice

1 garlic clove, minced

1 cup cherry tomatoes, quartered

1/2-cup roasted red bell pepper, chopped

2 spring EACH fresh thyme, fresh cilantro

1 spring EACH fresh rosemary and fresh dill

2 teaspoon fresh snipped chives

1/4-cup goat cheese

1/2-teaspoon kosher salt

1/4-teaspoon freshly ground black pepper

DIRECTIONS: (BROIL THEN: PREHEAT OVEN TO 375 F)

1.   Blacken bell peppers on a gas stove or BBQ.

2.   Heat oven to broil.

3.   Remove stems from Portobello and scoop out brown grills with a spoon.

4.   Rinse and clean the mushrooms well.

5.   Whisk together dressing with olive oil, lemon juice, garlic salt and pepper.

6.   Using a brush cover the entire Portobello with 3/4-of the dressing.

7.   Place under the broiler for 4-5 minutes or until slightly soft.

8.   Reduce oven heat to 375 F.

9.   Combine tomatoes, and next 6 ingredients in a bowl.

10.                Carefully pile the mixture in the mushrooms.

11.                Dot the goat cheese on top of the tomatoes and peppers.

12.                Bake for 10-12 minutes or until cheese is bubbly and soft.

ENJOY DAN:                                COOK WITH SOUL EAT WITH PLEASURE!!