Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Baked Portabello Mushroom Caps with Melted Goat Cheese
1 C tomato sauce
4 large portobello mushroom caps
4 oz goat cheese
2 T pine nuts, chopped
1 T fresh basil, chopped
Preheat oven to 375. Spread the sauce in the bottom of a 9-inch square baking dish. Arrange the mushrooms, gill side up, on top. Put 1 oz of goat cheese on each mushroom and sprinkle with the pine nuts.
Bake for 30 minutes, until bubbly. Top with the basil.
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