Portabella Mushroom, With Laura Chenel's Goat Cheese and Sun Dried Tomatoes

This is a wonderful, holiday-time dish, that can be used as a appetizer, a main meal, or as a burger.

Recipe for one:
1 Portabella mushroom
1 Tablespoon tapenade
1 Tablespoon Laura Chenel goat cheese
1 teaspoon sun dried tomatoes sliced thin
1 pinch salt and pepper
A drizzle of balsamic reduction
A few arugula leaves

First wipe your mushroom clean and remove the black lungs with a spoon, being careful with the edges.  Brush with olive oil and bake in the oven for about 10-15 minutes at 325*.

While that's cooking, make your tapenade, by throwing a handful of kalamata olives in the blender (pits removed), with a good glug of olive oil, one clove of garlic, pinch of salt and pepper, and a little squeeze of lemon or orange juice.  Now puree.

Arrange arugula leaves on a plate.  When the mushroom is done, take out of the oven and pat dry.  Place it on the bed of arugula and add the tapenade.  Shave a little lemon or orange zest on at this time.  Now add the goat cheese and sun dried tomatoes.  Drizzle with balsamic reduction...

Bon Appetit!