Stuffed Portobella Mushrooms

1/2 cup dry bread crumbs
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
4 medium Portobella mushrooms
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 small zucchini, sliced thinly and blanched
4 oz Couturier goat cheese, crumbled
8 fresh basil leaves
2 Roma tomatoes, sliced

Preheat oven to 350°F. In a small bowl, mix bread crumbs, Vera Jane's Extra-Virgin Olive Oil, salt, and pepper. Set aside. Remove stem portion of the mushroom and enough of the ribs to make a bowl. Brush mushroom tops with remaining oil; place them topside down in a baking dish. Arrange a thin layer of zucchini in the bottom of each mushroom (about 4 to 5 slices.) Top with a layer of goat cheese. Cover the cheese with two leaves of fresh basil. Add a layer of sliced tomatoes. Sprinkle the tops with the bread crumb mixture. Bake 10 minutes in a 350°F oven or until bread crumbs begin to brown.

Makes 4 servings

Allergy Warning: Contains MilkContains Wheat

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