FRUIT-AND-HERB-STUFFED PORTOBELLO CAPS

SERVES 8 AS AN APPETIZER OR SIDE

Mushrooms and herbs were staples for the Everdeens and the Hawthornes, who relied on forest foods for both food and medicines. With the addition of dried fruits from the Cornucopia and some of Prim’s goat cheese, these mushroom caps would have been a full meal for the characters.

Portobello mushrooms have a texture and flavor that almost mimic steak. This dish makes a great appetizer or even a nice entrée for a vegetarian meal.

8 LARGE PORTOBELLO MUSHROOMS, STEMS INTACT

1 TABLESPOON PLUS 1 TEASPOON OLIVE OIL, DIVIDED

1 CUP SWEET ONION, FINELY CHOPPED

2 CLOVES GARLIC, MINCED

¼ CUP DRIED CRANBERRIES, CHOPPED

¼ CUP DRIED APRICOTS, CHOPPED

2 TEASPOONS FRESH TARRAGON, CHOPPED

1 TEASPOON FRESH THYME, CHOPPED

2 TEASPOONS SALT, DIVIDED

½ TEASPOON FRESHLY GROUND BLACK PEPPER

½ CUP BREADCRUMBS FROM STALE BREAD (NOT CANNED)

8 (1-INCH SQUARE) SLICES GOAT CHEESE

PAPRIKA TO GARNISH

Preheat oven to 400 degrees and line a baking dish with foil.

Rinse the mushrooms under cold water, removing dirt or grit, and pat dry.

Remove stems from the caps and chop the stems.

Heat 1 tablespoon of olive oil in a skillet on medium heat.

Add onion and garlic and cook for 2 minutes, stirring occasionally.

Add the cranberries and apricots and cook for 2 more minutes.

Stir in herbs and mushroom stems and season with salt and pepper.

Remove from heat and mix in the breadcrumbs.

Using up to 1 teaspoon of olive oil, brush the outside of each mushroom cap with oil.

Season the outside of each cap lightly with salt.

Fill caps with the vegetable mixture; top each with 1 piece of goat cheese and a sprinkle of paprika.

Bake for 10 minutes, or until cheese is bubbly.