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Roasted Portobello Mushrooms with Beets and Goat Cheese

Roasted Portobello Mushrooms with Beets and Goat Cheese

Course Appetizer

Ingredients
  

  • 1 jar Aunt Nellie's Whole Pickled Beets
  • 4 large portobello mushrooms (about 1 pound)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ c fresh sourdough bread crumbs
  • ¼ c sliced green onions
  • ¼ c coarsely chopped walnuts, toasted
  • ½ c crumbled goat cheese (2 oz)

Instructions
 

  • Heat oven to 400°F.
  • Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled.
  • Drain beets. Coarsely chop 1/2 cup beets.
  • 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.
  • In medium bowl, combine chopped beets, bread crumbs, green onions and walnuts. Spoon mixture into caps and top with goat cheese.
  • Bake 12 to 15 minutes or until heated through and mushrooms are tender.