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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.5
  • Total Fat: 19.0 g
  • Cholesterol: 37.3 mg
  • Sodium: 634.7 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 18.6 g

View full nutritional breakdown of Mushroom, Tomato, and Goat Cheese "Tarts" calories by ingredient
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Mushroom, Tomato, and Goat Cheese "Tarts"

Submitted by: L8AGAIN

Introduction

This is a diet friendly version of Ina Garten's Tomato and Goat Cheese Tarts. I reduced the amount of oil in her recipe and switched out her puff pastry foundation for portabella mushroom caps. This is a diet friendly version of Ina Garten's Tomato and Goat Cheese Tarts. I reduced the amount of oil in her recipe and switched out her puff pastry foundation for portabella mushroom caps.
Number of Servings: 6

Ingredients

    2 T. olive oil
    2 large onions, cut in half lengthwise and then into thin slices
    3 cloves garlic, peeled and cut into thin slices
    1/4 c. sherry
    2 t. chopped fresh thyme or oregano
    6 oz Parmesean cheese, grated
    2 large tomatoes, cut in 1/4" slices
    4 oz semi-soft goat cheese such as Montrachet, finely crumbled.
    4 T chopped fresh basil leaves
    spray cooking oil such as Pam

Directions

Preheat oven to 425.

Spray a large cookie sheet with sides with cooking oil spray.

If mushrooms have stems, carefully remove stems being certain that caps remain in tact. Quickly rinse mushrooms and dry well with towel. Spray outside of caps with cooking oil spray and place on baking sheet. Set aside.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and saute, stirring constantly for about 10 minutes or when onions begin to turn golden brown and carmelize. Add sherry and herbs and continue to stir until sherry is absorbed. Allow to cool slightly.

Sprinkle about 1 T. of the parmesean cheese on each mushroom cap. Divide the onion mixture evenly amoung the mushrooms and distribute in such a way that the caps are covered with the onions.

Sprinkle the onions with the goat cheese and then top each mushroom with a tomato slice. Sprinkle the basil over the tomato slices and top with the remaining Parmesean cheese.

Place baking sheet on the center rack of the preheated oven for 20 - 25 minutes or until the cheese is melted and golden brown and the mushrooms are tender. Serve warm.

Number of Servings: 6

Recipe submitted by SparkPeople user L8AGAIN.






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