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Grilled Portobello with Heirloom Tomatoes

Makes four side servings


olive oil for cooking
½ tsp minced fresh garlic
½ c chopped kale
¼ c crumbled goat cheese
4 medium portobello mushrooms, stems removed
kosher salt to taste
freshly ground black peppercorns to taste
variety of heirloom tomatoes (about 3)
To Garnish: finishing sea salt, freshly ground black peppercorns and extra-virgin olive oil


Preheat oven to 450 F.  Line a tray with parchment paper.

In a medium pan over medium heat, add a small amount of olive oil and sauté garlic and kale until kale is slightly wilted, about 2 minutes. Let cool slightly, then combine kale and goat cheese and season mixture to taste with salt and pepper. Set mixture aside.

Meanwhile arrange portobellos on tray, grill side up, and drizzle about 2 tablespoons olive oil evenly over. Season mushrooms lightly with kosher salt and pepper and roast in oven until mushrooms are just cooked through, about 10 minutes depending on thickness.  Blot or drain off any excess moisture that appeared.

Carefully and evenly spoon the kale/goat cheese filling over the mushrooms and return the tray to the oven for another 3-4 minutes, until topping is warmed through and cheese melts. Transfer portobellos to a serving platter.

Thinly slice a few heirlooms and arrange the slices over the cheese topping—see if you can mix and match a variety of colors for a nice presentation. Season the tomatoes with a light sprinkle of finishing sea salt, black pepper, and a drizzle of extra-virgin olive oil. Serve right away.