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

Autumn Harvest Carrots

In medium saucepan melt butter; add all remaining ingredients, except Whole Baby Carrots.

Beets & Onions Vegetable Medley

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

Corn & Broccoli Casserole

Preheat oven to 350oF. Mix corn, broccoli, 1/2 of the corn flake crumbs, egg, 2 tbsp.

Mini Beet & Carrot Loaves

Preheat oven to 325oF. Chop beets into 1/4-inch pieces; set aside.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.