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recipe_4084

Roasted Portobello Stacks with Goat Cheese Drizzle

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
4 stacks

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
4 stacks

Roasted Portobello Stacks with Goat Cheese Drizzle

INGREDIENTS

Roasted Portobello Stacks with Goat Cheese Drizzle

  • 1/2 C. (125 mL) Crisco® Pure Canola Oil Crisco® Canola or Crisco® Pure Vegetable Oil
  • 2 cloves garlic, minced
  • 1 Tbsp. or 1 tsp. (15 mL or 5 mL) chopped fresh rosemary or dried
  • 1 Tbsp. or 1 tsp. (15 mL or 5 mL) chopped fresh thyme or dried
  • 1 tsp. (5 mL) salt
  • 1/4 tsp. (1 mL) pepper
  • 8 portobello mushrooms, stems and gills removed
  • 2 red peppers, cut in quarters
  • 1 large sweet onion, cut in 8 1/2” (1.3 cm) slices
  • 1 small eggplant cut in 8 1/2” (1.3 cm) slices 
  • Goat Cheese Drizzle
  • 1/2 C. (125 mL) goat cheese, room temperature
  • 1/2 C. (125 mL) unflavoured yogurt

DIRECTIONS

  1. Preheat oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
  2. Combine first 6 ingredients in a large bowl. Gently toss vegetables in mixture
  3. Place vegetables on prepared baking sheets in a single layer.
  4. Bake in preheated oven for 30 minutes, turning vegetables over halfway through the baking time.
  5. Drizzle: meanwhile place ingredients for drizzle in food processor. Process until smooth. If you do not have a food processor, simply mix well by hand.
  6. For each stack, place mushroom on serving dish, stem side up, drizzle with 1 tsp. (5 mL) goat cheese mixture. Continue building stack alternating with vegetables and goat cheese mixture. Each stack should be made up of 2 mushrooms, 2 slices of onion, 2 slices of eggplant and 2 pieces of red peppers.