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Categories:
portobello mushrooms parsley lemon juice olive oil Italian seasoning pepper white wine zucchini red onion tomato goat cheese
Viewed: 28 - Published at: 2 years agoIngredients
- 4 small portobello mushrooms (about 12 ounces total)
- 1 tablespoon minced fresh parsley
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon pepper
- 1/4 cup dry white wine
- 1 cup (1/4-inch-thick) sliced zucchini
- 1 cup (1/4-inch-thick) sliced yellow squash
- 1/2 cup (1/4-inch-thick) sliced red onion
- 2 (1/4-inch-thick) slices tomato
- 1/4 cup (1 ounce) crumbled goat cheese
Method
- Remove stems; remove brown gills from the undersides of mushrooms using a spoon.
- Combine mushroom caps and next 5 ingredients (mushrooms through pepper) in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms from bag, reserving marinade.
- Preheat oven to 425°.
- Place mushrooms and wine in a shallow baking dish. Bake at 425° for 10 minutes or until mushrooms are soft.
- Place zucchini, yellow squash, and onion on a baking sheet; brush with reserved marinade. Bake at 425° for 10 minutes or until slightly soft.
- Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegetables evenly between each mushroom. Top each with a tomato slice, 2 tablespoons cheese, and a mushroom. Bake at 425° for 10 minutes or until thoroughly heated.
