Tomato, Basil and Portobello Napoleons
Tomato, Basil and Portobello Napoleons
| Ingredients |
|---|
| 2 tbsp white wine vinegar |
| 1 garlic clove, pressed |
| 1/4 tsp salt |
| 1 tbsp olive oil |
|
|
| 2 large tomatoes |
| 4 large portobello mushroom caps |
| 4 oz log goat cheese |
| 1/3 cup pine nuts, toasted and chopped |
| 2 tbsp fresh bread crumbs, toasted |
| 1/2 tsp Italian Seasoning |
| 1 tbsp olive oil |
| 4 large basil leaves, thinly sliced |
Instructions:
Preheat oven to 450°F (230°C).
Make the dressing: whisk vinegar, oil, garlic, seasoning, and salt together.
Cut each tomato into four 1/2-inch-thick (1-cm) slices. Place tomato slices and mushrooms on baking sheet lined with parchment paper (start mushrooms gills-up). Brush dressing on both sides of vegetables. Bake 20-25 minutes, turning once. Meanwhile, mix goat cheese with seasoning and divide into 4 portions.
When baking is done, remove from oven. Place a mushroom on each plate, gills up. Top each with two tomato slices, then the basil, then a portion of goat cheese, and finally sprinkle with pine nuts and bread crumbs. Drizzle with additional oil, if desired.
Nutrition Facts
Serving Size:4
| Amount Per Serving | ||
|---|---|---|
| Calories 1136 |
||
| Total Fat 68 |
||
| Saturated Fat 24 |
||
| Total Carbohydrate 76 |
||
| Dietary Fiber 16 |
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| Sugars 16 |
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| Protein 44 |
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