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Goat Cheese & Tomato Portobello Pizza

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Happy Fourth of July to you my friends!  What a fun day to celebrate our freedom and give thanks for those that have and are currently fighting for our country.  This recipe gives off a somewhat festive vibe I suppose.. Its got the red.. and the white.. and thats it.  But two out of the three colors counts for something.  You have got to give me that.

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This recipe was one that was inspired from Pinterest.  My life seems to be revolving around ease of prep and with little thought.  My recipe development has gone slightly to the way-side, although I did come up with two of the three recipes from Supper Club last week.. and this week I made a killer risotto that will be shared later.  So, I have’t been completely off the marker with my usual antics.

With my continued demise of meat products, my Fireman has regularly been impressed by our frequent vegetarian meals.  This one I was a bit nervous about serving at first.  Take us back a couple years ago, my Fireman didn’t completely love the thought of tomatoes, let alone mushrooms.. especially mushrooms of this caliber.  He slowly began to eat the mushrooms in my prepared meals, rather than picking them out.. and once after sharing a sandwich with added tomatoes, he now leaves them on his sammy.  In fact- I do recall an occasion he became a bit frustrated with me after I snagged a tomato slice from his sandwich.  Last time I’ll ever do that..

Much to my surprise, my sweet Fireman seemed to be excited about this dinner meal.  He watched me intently roast the sweet tomatoes (the smell was probably what lured him to my side in the kitchen), and even helped me scrape the gills out of the large mushroom caps. 

He is being so great with his helping hands- anything he can do, he’ll do it if it means less work on me.  But, I like to think that he really couldn’t wait to get to the dinner table to chow.

And chow we did.  My Fireman cleaned his plate.  Whoa this was yummmm, and filling, too!  We enjoyed these stuffed pizzas with a CB House Salad (I should really share this recipe one of these days.. we eat it probably 3 times a week.) with the addition of some nuts for a little more protein to this meal. 

I was watching Rachael Ray this week as she made something quite similar to these stuffed ‘shrooms.  She suggested for serving as an appetizer to quarter the portobellos for an easy two bite app.  Genius! 

Either way you do it.. Roast it.  Stuff it.  and Eat it.


Goat Cheese & Roasted Tomato Portobello Pizza

Yield: 4 servings

Serving Size: 1 pizza, each

Adapted from A Food Centric Life


  • 4 large (4-inch) Portobello mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoon lemon juice
  • 1 large shallot, finely chopped
  • 2 large garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 ounces of plain goat cheese
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoons fresh chopped chives
  • Oven Roasted Tomatoes
  • 16 ounces organic sweet baby tomatoes such as San Marzano, halved
  • 1 tablespoons olive oil
  • 3 large garlic cloves, finely minced
  • 1 tablespoon fresh chopped thyme leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


Roasted Tomatoes

Pre-heat oven to 375 degrees. Cover a rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven, so start to check on them after about 20 minutes.


Clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing any dirt off with a soft brush. Next, pop out the stems, and with a spoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet.

Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil mixture. Sprinkle evenly with salt and pepper.

Pre-heat the broiler. Broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven.

Pre-heat the oven to 375. Fill the caps with the roasted tomatoes and dot with the goat cheese. Sprinkle with the fresh herbs.

Bake for 12 minutes or until hot and the cheese has softened.

Nutritional Information:

Calories: 236; Fat: 17 g; Carbohydrate: 15 g; Fiber: 3 g; Protein: 9 g


  1. Oh my goodness this look delicious! I make a goat cheese portabella too and its the best combo, isn’t it?! Hope you had a great 4th!


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