Stuffed Portobello Mushrooms with Zesty Tomato Sauce
Using almonds as part of the goat cheese stuffing in this recipe brings a toasty flavor and crunch.
1 (3 1/2-ounce) package herbed goat cheese
1/2 cup sliced almonds, roasted*
6 large Portobello mushrooms, stems removed
1 tablespoon olive oil
Salt and pepper to taste
1 cup favorite spaghetti sauce
8 grape tomatoes, halved
2 teaspoons minced fresh basil, plus more small leaves to garnish if desired
1 teaspoon minced fresh oregano
Preheat grill to medium.** Meanwhile, combine herbed goat cheese and almonds in a small bowl. Brush mushrooms all over with olive oil, and season lightly with salt and pepper. Combine spaghetti sauce, tomato halves, basil and oregano in a small saucepan, and bring to a simmer. Cook just until tomatoes are soft, and keep sauce warm until serving. Place mushrooms on grill, caps up. Grill 5 minutes, then remove from grill and scoop a tablespoon of goat cheese and almond mixture into each cap. Return to grill, caps down, and cover. Grill 4 to 6 minutes, until mushrooms are soft and cheese is melting. Divide mushrooms among plates, top with sauce, garnish with additional basil leaves if desired, and serve.||Notes: * To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.||**To gauge medium heat on a charcoal grill, place a hand about six inches from the grate. If you can count four full seconds before the heat is uncomfortable, the heat is medium. The mushrooms may also be cooked with a broiler instead of a grill just shorten the cooking times by a minute or two.
Calories 150; Fat 12 g; Sat Fat 4.1 g; Mono Fat 5.5 g; Poly Fat 1.3 g; Protein 6 g; Carb 7 g; Fiber 2 g; Cholesterol 13 mg; Sodium 488 mg; Calcium 79 mg; Potassium 371 mg; Vitamin E 3.0 mg*;