Baked Garlicky Mushrooms, Cherry Tomatoes and Cheese

If you're looking for a meatless meal, this is a great (and easy) choice that bakes in one pan if you don't count the mashed potatoes or polenta.  The key is to choose fresh portobello mushrooms that are big enough to hold the cheese when you scoop out the gills.  Depending on their size, you'll need one, two, or even three per person.  They're rich and meaty with melted cheese, plus the tomatoes, herbs and onions add flavor and the potatoes (or polenta) add creaminess.  All in all it's a very satisfying and cozy fall or winter dinner.

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Baked Garlicky Mushrooms, Cherry Tomatoes and Cheese

Serves 2

4 cloves of garlic

2 tablespoons fresh thyme leaves (picked off the stems but not chopped) or sage leaves

8 oz cherry tomatoes

1 cup frozen pearl onions (no need to thaw)

3-4 medium to large portobello mushrooms (1 large or 2 medium per person)

1 T shredded Cheddar or Gruyere cheese per mushroom (3-4 tablespoons total)

1 T olive oil

1 T good-quality red wine vinegar

Salt and pepper

Hot mashed potatoes or polenta, for serving

Preheat the oven to 400ºF.

Peel and very finely slice the garlic. Halve the cherry tomatoes.

Wipe the mushrooms. Trim the stems and scoop out the gills with a small spoon.

Place the tomatoes and pearl onions in a 8” x 10” baking pan (or whatever size fits the mushrooms snugly) and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add 1 tablespoon thyme or sage leaves, a pinch of salt and black pepper and toss together.

Pick out 9-12 perfect garlic slices (3 per mushroom) and save for later, then place the mushrooms stalk side up on the top. Bake uncovered for 10 minutes.

Remove the pan from the oven, crumble the cheese into the mushroom cups and sprinkle over the reserved garlic and remaining thyme or sage leaves, saving a few for garnish.

Return to the oven for 15 more minutes, or until the cheese is melted and golden.  Spoon the onions and tomatoes over hot mashed potatoes or polenta, spooning any remaining pan juices over the top.  Top with the mushrooms and sprinkle with reserved herbs.