Baked portobello caps with melted goat cheese and pine nuts

Baked portobello caps with melted goat cheese and pine nuts is a simple yet elegant dish that brings out the rich, savory flavors of the mushroom and the creamy goat cheese, perfectly complemented by the crunch of pine nuts and the freshness of basil. It's a perfect appetizer or a light main course that doesn't require a lot of ingredients or time, but delivers a gourmet experience.

Ingredients:

Instructions:

Tips:

- Preparation: Clean the portobello mushrooms thoroughly and remove the stems before baking. Pat them dry to avoid excess moisture during cooking.

- Tomato Sauce: Opt for a high-quality tomato sauce or make your own using fresh tomatoes to enhance the flavor of the dish.

- Browning Pine Nuts: Toast the pine nuts in a dry skillet over medium heat until they are golden brown, stirring frequently to avoid burning them. This adds an extra layer of flavor.

- Cheese: Allow the goat cheese to come to room temperature before use. This will make it easier to spread evenly over the mushrooms.

- Baking: Bake the mushrooms at 375°F (190°C) for about 15-20 minutes until they are tender and the cheese is melted and slightly browned.

- Garnishing: Sprinkle fresh basil over the mushrooms just before serving to retain its vibrant color and fresh taste.

This baked portobello recipe is a delightful combination of textures and flavors. The earthiness of the mushrooms, the creamy tang of the goat cheese, the nutty crunch of the pine nuts, and the aromatic basil make every bite a treat. It's a dish that can easily impress your guests or serve as a satisfying meal for yourself.