Roasted Portobello Mushrooms with Balsamic Tomatoes*

Serves 6

6 medium portobello mushrooms
6 diced plum tomatoes
1 clove garlic, chopped
1 shallot, chopped
1/4 C balsamic vinegar
6 oz goat cheese, crumbled
1 C white wine
1 oz chopped fresh sweet basil
Juice of 2 lemons
4 oz virgin olive oil
Mesclun leaves or other leafy greens to garnish

Wash mushrooms well; remove stems and save for another use. Season mushrooms with pepper, brush with a little olive oil or lightly coat with cooking spray, and roast in a moderate oven for 10 minutes, or until tender. Sauté the tomato, garlic, and shallot; add the balsamic vinegar. Top the mushrooms with the tomato mixture and the cheese. Return to oven for about 5 minutes.

To make the dressing, cook the wine, basil, and lemon juice until it is reduced by three-quarters. Process in a blender, slowly pouring in oil so it emulsifies. Season with ground white pepper. (This makes 2 cups of dressing.)

Arrange mesclun salad leaves around the edge of a 12-inch dinner plate to form a ring. Place mushrooms in the center of the plate. Pour 1 I of dressing per serving over the mushroom and the salad leaves.