1 tsp Oil
1 Large White Onion
3 cloves Garlic
1 sprig Thyme
1 tbsp Balsamic Vinegar
Ooey Gooey Goat Cheese:
2 tbsp Fat Free Sour Cream
100 g Goat Cheese (Which is one of those short logs)
4-5 Basil Leaves
1 Lemon (Zest and Juice)
S an P
Marinade and Mushrooms:
4-6 Portobello Mushrooms
2 Roma Tomatos
½ cup Balsamic
¼ cup Red Wine Vinegar
1 tbsp Olive Oil
1 tsp Sugar
¼- ½ tsp Chili Flakes
1 sprig Fresh Thyme
Swirl oil into pan, chop onions into fine strips and add to a non-stick pan at medium-low.
Sautee for about 15 minutes, adding in chopped garlic, balsamic oil, and thyme.
Continue sautéing for another 15-20 minutes until tender, golden brown, and delicious.
Put into a bowl to chill in fridge.
Mix all of the goat cheese components together and set aside in the fridge.
Clean mushrooms in three easy steps. Wipe tops with damp paper towel, pull out stem, and using a spoon, clean out the black gills.
Mix all marinade ingredients and pour over mushrooms turning to make sure they are will coated. If you want it less vinegary just set the mushrooms inside the mixture and let steep for maximum 15 minutes. I love the tart, tangy taste so I let sit for long and pour a bit inside my mushrooms.
Layer the mushrooms with your caramelized onion mixture, then goat cheese mixture, then thinly sliced roma tomatoes with a bit of salt and pepper on top.
-If your mushrooms are a bit older and seem like they have a tougher skin, you can try peeling off the top layer, it will make the mushroom more tender, no need if they are pretty fresh!
-You can definitely make these on the BBQ, which adds a lovely smokey flavour, just make sure you put some tinfoil down for cheese bubbling.
-If you dont have fresh thyme, it’s perfectly OK to use dried, just use about half as much!
Bake at 400 for 10-15 minutes until mushrooms look tender and goat cheese is a bubbling!