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Stuffed Portobella Mushroom with Goat Cheese

4 – 6 Large Portobella Mushrooms – gills removed
1 jar marinara
1 bunch fresh basil
1 log goat cheese
Pine nuts (pinion) to garnish

Cooking Instructions:
Pre heat oven to 350 degrees.

Pour some marinara in the bottom of a pan to coat it. Place mushrooms gill
side up. Chop approximately 3 basil leaves per mushroom cap into strips and
place on top of mushroom. Fill mushroom cap with marinara and 1-2 slices of
goat cheese. Sprinkle pine nuts on top.

Bake covered until cheese melts and mushrooms are tender.

Other Tips/Notes:

submitted by:
Laura Weinman