Roasted Portobello Mushrooms with Tomato Reduction

12 Sep

This is a healthy, easy, scrumptious recipe.  Due to the juicy, filling nature of these portobellos, you won’t miss the meat one bit.  I served this over jasmine rice as a nice dinner, but it would work equally well as an appetizer.  This recipe would work equally well with just about any cheeses or by adding some herbs to the reduction.  It’s so great when a dish is packed with flavor and nutrients but low in sodium and fat.

Roasted Portobello Mushrooms with Tomato Reduction

4 large portobello caps, cleaned and rinsed

1 tsp. garlic powder

Kosher salt and freshly cracked black pepper

3 cups homemade pork, beef, chicken or vegetable stock (I used a combination of pork/beef and chicken because that’s what I had on hand, but this is a lacto-ovo-vegetarian dish if you use vegetable stock)

1 tsp. crushed red pepper flakes

1 cup shredded gouda, divided

1/4 cup grated Parmesan

2 medium tomatoes, sliced

1 Hungarian hot pepper, diced

1-2 tbs. Brummel & Brown butter substitute

Non-stick cooking spray

Season portobello caps on both sides with garlic powder, salt and pepper.  Marinate a minimum of 2-3 hours in stock.

Preheat oven to 350º.   Spray a large casserole dish with non-stick cooking spray.  Place portobellos “gill side” up in casserole dish, reserving marinade.  Top with one half of each type of cheese and then tomato slices.  Dice remaining tomato slices and set aside.  Add about 1 cup of stock to casserole dish and roast, uncovered, in oven for 30 minutes.

Meanwhile, in a saucepan, heat Brummel & Brown until melted.  Add diced pepper and sauté until golden brown.  Add diced tomatoes and reserved stock and simmer, uncovered, until most of liquid has been absorbed.

After 30 minutes of roasting portobellos, add remainder of cheese to the top of tomato slices and transfer to broiler.  Broil approximately five minutes until cheese is melted, bubbly, and golden brown.  Serve, either alone or over rice, topped with tomato and pepper reduction.

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