Recipe Roasted Portobello Mushrooms with Beets and Goat Cheese
1523 Recipe Roasted Portobello Mushrooms with Beets and Goat Cheese

Recipe Roasted Portobello Mushrooms with Beets and Goat Cheese


Recipe Roasted Portobello Mushrooms with Beets and Goat Cheese

1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
4 large portobello mushrooms (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs, such as sourdough or whole wheat. (See note below)
1/4 cup sliced green onions or chopped chives
1/4 cup coarsely chopped walnuts, toasted
1/2 cup (2 ounces) crumbled goat cheese

  1. Heat oven to 400°F.
  2. Drain beets. Coarsely chop 1/2 cup beets.
  3. Trim stems flat and remove gills from mushroom caps using a spoon. Place caps, rounded side down, on foil-lined baking sheet; season with salt and pepper.
  4. In medium bowl, combine chopped beets, bread crumbs, green onions and walnuts. Spoon mixture into caps and top with goat cheese.
  5. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

Note: Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled.

READ  Recipe Grilled Panzanella
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From the same category: (Vegetable snack)

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