Tomato, Basil and Portobello Napoleons

Ingredients

• •2 tbsp white wine vinegar
• •2 garlic clove, pressed
• •1/4 tsp Italian Seasoning
• •1/4 tsp salt
• •2 tbsp olive oil
• •8 large portobello mushroom caps, stem removed
• •4 large tomatoes, cut into 2 thick slices each
• •4 oz log goat cheese
• •1/3 cup pine nuts, toasted and chopped
• •1/2 cup fresh bread crumbs, toasted
• •1/2 tsp Italian Seasoning
• •1 tbsp olive oil
• •4 large basil leaves, thinly sliced

Steps

1. 1Preheat oven to 450°F (230°C).
2. 2Make the dressing: whisk vinegar, oil, garlic, seasoning, and salt together. Baste mushrooms on both sides, then place mushrooms gills-down and bake for 10 min. Flip, top with tomato slices, and bake for another 10 min.
3. 3Meanwhile, toast the nuts, and pan-toast the breadcrumbs (with olive oil, salt, and italian seasoning) to desired darkness.
4. 4Plate the mushrooms when finished, then top with goat cheese, basil, nuts, and bread crumbs. Drizzle with olive oil if desired.