Main Course: Portobello Mushrooms with Goat Cheese and Olives

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Adapted from "30 Minute Vegetarian Recipes" by Mary Gwynn

The only tricky part of this recipe is finding mushrooms whose diameter matches your cheese!

    4 Portobello mushrooms, about 3" diameter
    4 Tbs. black olive paste*
    4 slices rinded goat cheese (such as a young Bucheron), about 4 oz. total
    Several large leaves of fresh basil

1. Preheat oven to 400 degrees F.

2. Remove mushroom stems.  Spread 1 Tbs. olive paste over the underside of each mushroom cap.  Top with a slice of goat cheese.

3.  Place mushrooms on a foil covered cookie sheet and bake in preheated oven until mushrooms have softened and darkened and cheese is slightly melted, about 15 minutes.  If cheese is not golden in spots, move cookie sheet to broiler for several minutes.

4. Stack basil leaves on top of each other, roll, then slice through the roll creating thin shreds.  Scatter over the top of the cheese.

*Olive Paste

    3/4 c. pitted Kalamata olives
    1 tsp. fresh oregano leaves
    3 cloves roasted garlic (or one small clove fresh garlic), chopped
    olive oil as needed

Place olives, oregano and garlic in a small food processor and grind until a paste is formed.  Add olive oil as needed to create a fairly smooth texture.