Yield 6
Preparation time is 15 minutes, cooking time 45 minutes
Ingredients
- 4 garlic cloves, minced
- 1 cup olive oil – (250ml)
- 6 large Portobello mushroom caps
- 2 large vine-ripened tomatoes, sliced
- 6 slices of Mozzarella cheese (6oz)
- 3 large shallots, thinly sliced
- 1 ½ cups Chevre (goat cheese) – (375ml) or (12oz)
- 6 handfuls of mixed baby greens
Directions
- Preheat oven to 350F
- Combine minced garlic with olive oil in a bowl. Season with salt and pepper to taste and mix well. Place your mushroom caps in garlic oil and coat.
- Transfer coated mushrooms caps to a roasting pan and bake in the centre of the oven for 10 to 15 minutes or until tender. Remove from oven and let cool on a baking rack for 20 minutes.
- Meanwhile thinly slice the shallots. Slice the tomatoes to ¼ inch rounds.
- Place the cooled Portobello caps into roasting pan. Top each mushrooms with a slice of mozzarella and shallots. Lay a slice of tomato on top, along and a generous layer of chevre and season with salt and pepper to taste.
- Bake in oven for 5 to 10 minutes or until mozzarella cheese is melted and the vegetables are cooked through.
- Remove from oven and plate on top of a hand full of mixed baby greens.
- Serve and enjoy!