Roasted Portobello Mushrooms with Zesty Goat Cheese (serves 6)

This is a great way to start dinner. It is so packed with flavor, from the mushroom to the lemon zest! I made this for my big Easter Dinner where goat was on the menu (type goat in search box to see post).  There was so much food in my fridge last night that all I had to do was assemble and reheat for dinner. I was lucky to have one of these lovely mushroom caps leftover. Being the absolute ruler of my kitchen, I got to claim it, guilt-free might I add… yum!

You will need: 6 Portobello mushrooms, wiped & stems removes, 4 oz  goat cheese (buy a good quality one), zest from 1/2 a lemon, 1 clove garlic, very finely chopped, 2 tbs extra virgin olive oil, coarse sea salt.

Preheat oven 425*

1 – Rub a little olive oil on each mushroom and Lay them in a single layer on a baking sheet and sprinkle each with a little salt. Put in oven and roast for 8 to 10 minutes, depending on the size of the mushrooms.

goat cheese with garlic and lemon zest..

2 – Slice the cheese into 6 pieces and press some garlic and lemon zest into the top of each one.

If you are not serving these immediately, prepare both components up to this point. Leave mushrooms on baking sheet and cover with foil and put cheese on a plate and cover.

3 – Put oven rack on second shelf from top and turn on broiler. Place a piece of cheese on each mushroom and sprinkle everything with extra virgin olive oil. Place until broiler until cheese begins to soften and the zest starts to brown (about 3 minutes or so)

Roast Portobello mushroom with zesty goat cheese!

Remove from oven and serve with a little more oil if desired. You could also add a drop of good balsamic to each one? (I usually don’t as it has plenty of flavor without)

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