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Honey and Chevre Roasted Portobello Caps


By Foody floozy, adventures of a Colorado cook (Visit website)



A hint of sweetness from the honey pairs deliciously with the creamy chevre and earthy mushroom. A splash of balsamic syrup and peppery arugula leaves make the dish perfect. Easily could be turned into a yummy sandwich with a little bread.

About an hour ahead of making the main part of this dish, make the balsamic syrup. See my recipe for Grilled Zucchini Rolls with Balsamic Syrup for the recipe. Let syrup cool.

Ingredients:
2 large portobello caps, cleaned
2 T herbed chevre goat cheese, softened
1 T honey
1 T olive oil
1 T balsamic vinegar
Salt
Pepper
dried basil
1 c washed arugula leaves

Heat oven to 400 degrees. Mix oil and vinegar and brush over both sides of mushrooms. Sprinkle caps with salt, pepper and dried basil on both sides. The seasonings should somewhat stick to the oil/vinegar. Place caps on baking sheet with the tops down touching the baking sheet. Bake for 13 minutes. While baking, mix in a small bowl the goat cheese and honey.

Remove baking sheet with mushrooms from the oven. Evenly divide cheese mixture between the two mushroom caps. Place mushrooms and bake another 2-3 minutes to melt cheese and finish off the mushrooms.

Place arugula leaves onto plate. Top with mushroom. Drizzle balsamic syrup over the top and get ready to enjoy yourself!

Nutritional Info per mushroom cap, makes 2
Calories: 128 Fat: 4.1g Carbs: 17.9g Sodium: 279mg Protein: 9.65g




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