Roasted Portobello Mushrooms with Beets and Goat Cheese
Ingredients
- 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
- 1/4 cup sliced green onions or chopped chives
- 1/4 cup coarsely chopped walnuts toasted
- 1/2 cup 2 ounces crumbled goat cheese
Instructions
- Heat oven to 400°F.
- 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.
Video
Notes
Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled.