Portobellos Stuffed with Roasted Vegetables The New York Times Magazine, March 22, 1998 Molly O'Neill Yield: 4 servings 3 small tomatoes, halved 5 Tbsp. olive oil 1 Tbsp. fresh lemon juice 2 cloves garlic, minced 1 Tbsp. fresh thyme, plus more for garnish 1¼ tsp. salt ¼ tsp. freshly ground black pepper 4 small (4 - 5-inch) portobello mushrooms, stems removed 4 oz. chanterelle mushrooms 4 oz. shiitake mushrooms, stems removed 2 small red onions, each cut into 8 wedges Preheat the oven to 250o. Place the tomatoes cut side down on a baking sheet and roast for 3 hours. Remove from the oven and slice each half in half again and set aside. Raise the oven temperature to 375o. In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt and pepper to make a vinaigrette. Add portobellos and toss until thoroughly coated. Place portobellos, gill-side down, on a baking sheet. If the chanterelles are large, halve or quaarter them; cut the shiitakes into thick slices. Add the chanterelles, shiitakes and onions to the bowl with the vinaigrette and toss until thoroughly coated. Transfer the mushrooms and onions to another baking sheet. Place both baking sheets in the oven and roast until very tender and nicely browned, about 35 to 40 minutes. Place the portobellos gill-side up on a platter. Combine the tomatoes with the mushroom-onion mixture. Divide the mixture among the portobello caps, mounding it in the middle of each. Reheat briefly in the oven if necessary, garnish with thyme and serve immediately.

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