Skip to main content

Roasted Portobello Mushrooms with Beets & Goat Cheese

Roasted Portobello Mushrooms with Beets & Goat Cheese

Prep time:
17 min.
Cook time:
15 min.
Total time:
32 min.
Yield:
4 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Whole Pickled Beets
4 large Portobello mushrooms
0.25 tsp. salt
0.25 tsp. ground black pepper
0.5 cup fresh bread crumbs
0.25 cup green onions, sliced
0.25 cup toasted walnuts, coarsely chopped
0.5 cup goat cheese, crumbled
Directions

Preheat oven to 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets. Trim stems flat and remove gills from mushroom caps using a spoon; discard. Place caps, rounded sides down, on foil-lined baking sheet; season with salt and pepper. Combine chopped beets, bread crumbs, green onions and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

More Healthy Meals

More Healthy Meals

Beet & Bean Salad with Warm Basil-Bacon Dressing

Drain beets, reserving 1/2 cup liquid.

Beet & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Chilled Beet Borscht

Drain Sliced Pickled Beets, reserving liquid; chop beets.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Hearty Roasted Winter Vegetables

Preheat oven to 400oF.

Sweet Pea Dip/Sandwich Spread

Place peas, water and lemon juice in food processor; pulse 5 times or until chopped.