Lenten Series: Goat Cheese, Tomato, and Basil Stuffed Portobello Mushrooms

This evening my husband and I made these stuffed mushrooms for supper. This is my favorite recipe that we've made in a long time!!! Carl found this recipe here, and of course, we altered it slightly.

Ingredients:

• 2 portobello mushrooms
• a couple tablespoons balsamic vinegar
• a couple tablespoons extra virgin olive oil
• half an onion, chopped
• half a bell pepper, chopped
  
• 1 large tomato, chopped
  
• 3 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• a couple tablespoons goat cheese
  

Prepare the grill. Using a spoon, scrape the gills out of the mushroom caps. Discard the gills; remove and discard the stems. Place mushroom caps on a plate and drizzle with the balsamic vinegar and olive oil. In a skillet saute the onion and bell pepper in a tablespoon of olive oil. In a small bowl toss the tomato, garlic, basil, onion, and bell pepper with a splash of olive oil and balsamic vinegar. Place mushroom caps stem-side down on the grill and grill for five minutes on each side or until soft. Fill the mushrooms with a couple spoonfuls of goat cheese and spread it so it covers the mushroom evenly. Spoon a couple spoonfuls of the tomato mixture on top of the goat cheese. Grill for about 3 minutes.

If you're not a huge fan of garlic, you might want to reduce that amount of garlic and you might want to saute it with the onion and bell pepper. The way we made it, the garlic is very potent. We also used goat cheese seasoned with garlic and oregano, which was a very good choice. I can't stress it enough, this recipe is absolutely delicious!! I know it doesn't look to appetizing from my pictures, but I would highly recommend that the next time you cook, you need to make these mushrooms!