Stuffed Portobello Mushrooms with Zesty Tomato Sauce
Preheat grill to medium.** Meanwhile, combine herbed goat cheese and almonds in a small bowl. Brush mushrooms all over with olive oil, and season lightly with salt and pepper.
Combine spaghetti sauce, tomato halves, basil and oregano in a small saucepan, and bring to a simmer. Cook just until tomatoes are soft, and keep sauce warm until serving.
Place mushrooms on grill, caps up. Grill 5 minutes, then remove from grill and scoop a tablespoon of goat cheese and almond mixture into each cap. Return to grill, caps down, and cover. Grill 4 to 6 minutes, until mushrooms are soft and cheese is melting. Divide mushrooms among plates, top with sauce, garnish with additional basil leaves if desired, and serve.
**To gauge medium heat on a charcoal grill, place a hand about six inches from the grate. If you can count four full seconds before the heat is uncomfortable, the heat is medium. The mushrooms may also be cooked with a broiler instead of a grill just shorten the cooking times by a minute or two
Per serving for 6 servings:
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
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