Portobellos Stuffed With Roasted Vegetables

• 3 small tomatoes, halved
• 5 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, plus more for garnish
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 small (4- to 5-inch) portobello mushrooms, stems removed
• 4 ounces chanterelle mushrooms
• 4 ounces shiitake mushrooms, stems removed
• 2 small red onions, each cut into 8 wedges

1. Preheat the oven to 250 degrees.
2. Place the tomatoes cut-side down on a baking sheet and roast for 3 hours.
3. Remove from the oven and slice each half in half again and set aside.
4. Raise the oven temperature to 375 degrees.
5. In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt and pepper to make a vinaigrette.
6. Add portobellos and toss until thoroughly coated.
7. Place portobellos, gill-side down, on a baking sheet.
8. If the chanterelles are large, halve or quarter them; cut the shiitakes into thick slices.
9. Add the chanterelles, shiitakes and onions to the bowl with the vinaigrette and toss until thoroughly coated.
10. Transfer the mushrooms and onions to another baking sheet.
11. Place both baking sheets in the oven and roast until very tender and nicely browned, about 35 to 40 minutes.
12. Place the portobellos gill-side up on a platter.
13. Combine the tomatoes with the mushroom-onion mixture.
14. Divide the mixture among the portobello caps, mounding it in the middle of each.
15. Reheat briefly in the oven if necessary, garnish with thyme and serve immediately.

tomatoes, olive oil, lemon juice, garlic, fresh thyme, salt, freshly ground black pepper, portobello mushrooms, chanterelle mushrooms, shiitake mushrooms, red onions

Taken from cooking.nytimes.com/recipes/5211 (may not work)