2 portabella mushroom caps
1 tbs olive oil
1/2 cup soft, whipped goat cheese
1/2 cup olive tapenade
Preheat oven to 375 degrees.
Flip portabella mushrooms over so that the stem is on top.
Starting at the edges of the cap, peel back the layer of dirty brown mushroom to reveal a white cap.
Continue this until each cap is completely white. With a butter knife, scrape out the dark brown “gills” of the mushroom. Chop stem off.
Place caps on a baking sheet, stem side up, and coat in olive oil.
Bake at 375 F for 10 minutes. Remove from oven.
Spread goat cheese inside each mushroom, then olive tapenade.
Broil for 5-10 minutes on low.