Roasted Portobello Mushrooms with Beets & Goat Cheese

Products in this Recipe:
Beets
Mushrooms
Onions
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

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Beet & Bean Salad with Warm Basil-Bacon Dressing

Drain beets, reserving 1/2 cup liquid.

Beets & Onions Vegetable Medley

Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.

Creamed Peas & Mushrooms

Mix sour cream and bouillon in small saucepan; let stand for 5 minutes to dissolve bouillon.

French Style Potato Salad

Gently combine potatoes, beans and olives in a serving bowl.

Green Bean & Wild Rice Casserole

Mix together all ingredients in a 2-quart casserole dish. Bake at 350oF for 30 minutes.