Sundried Tomato and Goat Cheese Portobello Mushrooms

I keep it simple in the kitchen. While I always enjoy trying new recipes, I rely on a small handful of everyday high-quality staples as foundational flavor in most meals. My go-to fat in daily cooking is extra virgin olive oil, so I was excited for the opportunity to participate in the Flavor Your Life Campaign highlighting 100% Italian Extra Virgin Olive Oil through Moms Meet.

I received this product for free from Moms Meet to use and provide my honest opinions. Compensation for this post was provided, and this page may contain affiliate links.

The array of olive oils on the shelves at my local store can be overwhelming. There’s such a large selection, and I always want to choose the best and healthiest option for my family. More than once, I’ve stood baffled in the grocery store aisle contemplating the difference between virgin and extra-virgin olive oils and wondering how the country of origin impacts quality.

Thankfully, Flavor Your Life came through with some answers for me!

Olive Oil Quality

Virgin olive oils are obtained from the fruit of the olive tree by mechanical or physical means under conditions that don’t lead to alterations and without chemical additions or treatment. To obtain these oils, fresh olive fruit is picked directly from the trees and mechanically transformed by crushing, centrifugation and filtration. Shortly after, the quality of the oils is determined by sensory evaluation by trained judges who apply internationally approved methods of evaluation. European standards for olive oil are rigorous. Spain and Italy are the world’s top producers.

The two most common types of olive oil are:

• Extra Virgin Olive Oil: Oils classified as ‘extra virgin’ must have zero defects in their fruitiness. Their acidity must not exceed .8%.

• Virgin Olive Oil: May have some sensory defects but at a very low level. Its acidity must not exceed 2%.

Olive Oil Use

How does the quality and classification of an oil translate to its flavor? Farmers and producers don’t view their olive oil merely as a commodity product, but as a functional ingredient that also imparts essential flavor and character to a dish. Oil flavor can depend on the weather, the soil quality and the health of trees. Many olive oil producers are known to take a food-first approach, creating oils specifically designed to pair with vegetables, or meats or fish.

While I will always have a staple bottle of 100% extra virgin olive oil on the shelves in my kitchen, different occasions call for different oils. Use delicate oils for salad dressings or as a condiment over mild foods like vegetables, fish, eggs or potatoes. Pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup. With a high smoking point of 400 degrees Fahrenheit, extra virgin olive oil is suitable for cooking and can enhance the dish by drizzling on as a finisher.

Flavor Your Live provided me with Le Stagioni D’Italia, Italian 100% Extra Virgin Olive Oil and some delicious looking-recipes. I chose to make baked mushrooms with sundried tomato paste and goat cheese. It’s a super easy and delicious recipe … perfect as a shareable appetizer or as a light veggie-based meal!

Recipe: Sundried Tomato and Goat Cheese Stuffed Portobello Mushrooms

Ingredients:

• 4 large Portobello mushrooms

• 4 oz. goat cheese (you can use plain or herbed)

• Handful of pine nuts for garnish

• Additional Extra Virgin Olive Oil for drizzling

For the sundried tomato paste:

• A large handful of sundried tomatoes (around ½ cup)

• 2 tablespoons extra virgin olive oil

• 1 clove of garlic

• A handful of fresh basil

Directions:

Heat oven to 400 F.

 As a shortcut, I used sundried tomatoes in oil. You can also purchase plain sundried tomatoes and re-hydrate them with hot water.

Wipe mushrooms clean with a dampened towel. Remove the stems and place the mushroom caps on a baking sheet.

Place sundried tomatoes in a blender with the olive oil, garlic and fresh basil. Blend until you have a soft paste, adding oil as necessary. Season with salt and pepper to taste.

Place about 2 tsp. of sundried tomato mixture in each mushroom cap, spreading it across the cap. Drizzle with a little olive oil and bake in the oven for 20 minutes. After 20 minutes, remove from the oven and scatter a few pine nuts over each mushroom. Return to the oven for 5-10 minutes until the mushrooms are cooked through and the cheese is slightly brown.

Serve and enjoy!