Sometimes the best meals are the simplest meals, and that’s how we feel about this delicious dish. Portobello mushrooms are a wonderful alternative for a dish that needs to be lightened up, yet are “meaty” enough to still satisfy the meat eaters in the house. With a little prep in the morning, the amount of hands on time at night is little to none which is perfect for a weeknight meal!
You can serve these stacks alone for a light meal or alongside a mixed green salad dressed with extra Maple Balsamic Dressing and a crusty piece of bread for a more complete meal. Bon appétit!
Goat Cheese and Portobello Mushroom Napoleon
- 2 large tomatoes, cut in half and seeds removed
- 4 medium Portobello mushrooms, cleaned and stem trimmed
- 1 goat cheese log, sliced into 4 rounds and edges rolled in crushed peppercorns
- 1 bottle Stonewall Kitchen Maple Balsamic Dressing
- Place tomatoes and Portobellos in a plastic resealable bag or covered container.
- Pour Maple Balsamic Dressing over tomatoes and mushrooms enough to coat. Allow to set at least 2 hours.
- Preheat oven to 350°F.
- Put Portobellos in a baking pan with some of the dressing used for marinade.
- Bake mushrooms in oven, covered with foil for 45 minutes to an hour. During the last 15 minutes of baking time, put tomato halves in pan to bake.
- To assemble layers, start with the Portobello mushroom, stem side up. Follow with a tomato half, and then top with a goat cheese round.
- Finish each stack with a drizzle of marinade.