Sweet And Spicy Stuffed Portobellos

• 1 pound sliced baby portobello mushrooms
• 4 shallots, peeled and sliced
• 1 jalapeno pepper, seeded and chopped
• 1/4 teaspoon crushed red pepper flakes
• 5 tablespoons olive oil, divided
• 1/4 cup white wine or chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 8 large portobello mushrooms, stems removed
• 8 ounces fresh goat cheese
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/4 cup prepared pesto
• Fresh basil leaves, optional

1. In a large skillet, saute the sliced mushrooms, shallots, jalapeno and pepper flakes in 2 tablespoons oil until mushrooms are tender. Add the wine, mustard, Worcestershire sauce, soy sauce and honey; cook 3-4 minutes longer or until slightly thickened.
2. Brush whole mushrooms with 2 tablespoons oil. Place in a 15x10x1-in. baking pan. Bake at 350u0b0 for 8-10 minutes or until tender.
3. Fill mushroom caps with shallot mixture. Combine the goat cheese, tomatoes and pesto; spoon over the tops. Bake for 5-7 minutes or until heated through. Drizzle with remaining oil; garnish with basil if desired.

baby portobello mushrooms, shallots, pepper, red pepper, olive oil, white wine, mustard, worcestershire sauce, soy sauce, honey, portobello mushrooms, goat cheese, chopped oil, pesto, fresh basil

Taken from www.tasteofhome.com/recipes/sweet-and-spicy-stuffed-portobellos/ (may not work)