Shelly's Recipe

Grill - STUFFED PORTOBELLO MUSHROOMS WITH ZESTY TOMATO SAUCE

Category: Stuffed Mushrooms

1 (3 1/2-oz) pkg herbed goat cheese
1/2 cup sliced almonds, roasted*
6 large Portobello mushrooms, stems removed
1 tbsp olive oil
Salt and pepper to taste
1 cup favorite spaghetti sauce
8 grape tomatoes, halved
2 tsp minced fresh basil, plus more small leaves to garnish if desired
1 tsp 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 tbsp 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, and garnish with additional basil leaves if desired, and serve. Serves: 6

* 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 inch from grate. If you can count four full seconds before heat is uncomfortable, heat is medium. The mushrooms may also be cooked with a broiler instead of a grill – just shorten cooking times by a minute or two.