Nurturing my inner... side dish turned headliner

Busy day.  Lots to do.  Evening meeting.  Not much time.  Already tired.  Tummy growling.  Need dinner.  Hello fridge?

I've had portobellos sitting in the refrigerator for days now. Begging me for attention.  Alas, I have been ignoring them outright.  Because I wasn't quite sure what I should do with them.  Make wild rice and load them up with that?  Nah.  Cut them into big pieces and add to a pot roast?  Maybe.  But I haven't got the time.  What else is in the ice box right now that's nearly ready to go.  Hmmm.... goat cheese and roasted red peppers.  Oh yes!  I can work with that!

Today's entry is a quick one because I am dog tired.

Portobellos With Goat Cheese and Roasted Red Peppers

Two portobellos with stems cut low (I bought them this way at Trader Joe's)
1 whole peeled roasted red pepper (Can get at some olive bars if you don't want a whole jar)
A couple ounces of plain goat cheese
Extra virgin olive oil (I insist on first cold press)
1/4 tsp Garlic powder
Dried oregano

Take portobellos out of the package and make sure they are clean.  I can't help it, I had to officially wash them.  I do realize to some, this is a no no.  They believe in the sponge bath technique of wiping them with a damp rag.  Seeing as my giant mushrooms are not in a rehab program of any kind, and I don't have a television franchise where I am contractually obligated to impress you, they weren't getting any special treatment from me.  Under the tap for a quick shower, then patted dry with a paper towel.  Bada-bing!  Place them gill sides up in a baking dish.  I added a tiny bit of olive oil at this point because it seemed logical.  (This is often the case when winging it.)  Drain roasted red pepper of excess moisture and cut into strips.  Layer on top like so:

The mighty shroom

Cut up goat cheese into pieces and layer over the peppers.  In a little bowl, mix garlic powder and some olive oil together with a spoon and drizzle on top of goat cheese.  (You could dice up real garlic and do this, but in the interest of time, I did the fast thing today.)  Sprinkle oregano on top of that.  Add a tiny bit more olive oil if you are so moved, if only just for flair.

BO - Before Oven

Place in 350 degree oven for 20 min.  Then get frustrated after that time has ticked by because it's taking way too long and crank it up to broil for four minutes or so until the cheese begins to get slightly melty and golden, and the mushrooms appear to have softened.  In other words, no, I have no idea what I'm doing, so if you have better methodology, please, stick to your tried and true time tested techniques.  (Then note your amazing use of alliteration and shake your head in cockiness as you think to yourself, "If my seventh grade English teacher could only hear me now!")

What a little broiling won't do to add instant color.

Flavorful.  Hearty.  Almost meaty.  And accidentally vegetarian.  There really is a little something for everyone here.  It is nearly like cutting up a steak it's so formidable and earthy.  I still think the wild rice addition would have been nice, perhaps as a bed to rest it on, but even without it, this was not just a side dish.  Front and center, this was the real deal center meal.

As much as I love mushrooms, I don't ever really think to set them as the main attraction.  They've always been the wall flower as either a side dish or an enhancer.  Never wanting to call too much attention to themselves.  (Now I know better.  Gotta watch the quiet ones.)  Portobellos are a firm and filling vegetable with great chew factor and are able to withstand other strong flavors, making it ideal for stuffing or layering.

I enjoy days when I start to see something I've made only one or two ways for quite some time in a whole new light.  No more will I be taking this quiet fellow for granted.  His day had come to go from back up dancer to spot light superstar.