Originally posted at Saffron Rouge

Seems vegetarian girls and guys are hot all of a sudden. I bet there are more then mentioned here, so post ‘em if you know of them.

tags: celebs, enviromentalist, famous, vegan, vegetarian

I made this for a friend the other nite. Served it with some sauteed green beans and a potato salad.

From Foodnetwork.com

Fresh Herb and Goat Cheese Stuffed Grilled Portobellos
Recipe courtesy Chef Jon Bonnell

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 5 servings
User Rating:

5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves

Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Episode#: BQ0303
Copyright 2003 Television Food Network, G.P., All Rights Reserved

mushrooms

tags: recipes, vegetarian