8 medium size portobello mushroom caps
1/4 c. olive oil
1/2 tsp. minced garlic
salt and freshly ground pepper to taste
1 large onion, chopped fine
1 large carrot, peeled and chopped fine
1 medium zucchini, chopped fine
goat cheese

Fondue:

12 whole fresh shallots (unpeeled)
olive oil
24 oven roasted plum tomatoes
2 tbsp. balsamic vinegar
2 bay leaves
salt and pepper to taste
2 large sprigs fresh thyme

Preheat oven to 350°F. Lay the shallots in a small shallow ovenproof dish and pour the oil over them to the depth of 1/2-inch. Cover the dish with foil and bake 1 hour. When shallots are cool enough to handle, peel off skin and squeeze out the flesh. Mix with the roasted tomatoes and put in medium size bowl. Add the vinegar, salt and pepper. Mix well and place in Pyrex baking dish about 2 inches deep. Press the bay leaves and thyme sprigs into mixture.

Bake, uncovered, for about 15 minutes or until slightly thickened. Stir occasionally to prevent crust from forming. Remove from oven. Discard bay leaves and thyme sprigs.

Coat the mushrooms with olive oil. Mix the garlic, zucchini, onion and carrots all together. Sprinkle a small amount on each mushroom, alternating with the fondue mixture. Put a spoonful of goat cheese on top and bake at 350°F for about 20 minutes. This vegetarian main course will satisfy an avid meat lover.

Serves 4.