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

Beet & Bean Salad with Warm Basil-Bacon Dressing

Drain beets, reserving 1/2 cup liquid.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Creamed Peas & Mushrooms

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

Red Cabbage & Bacon Pasta

Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.

Savory Beet & Goat Cheese Tart

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat.

Shrimp, Beet & Feta Salad

For the salad dressing, combine oil, vinegar, mustard, tarragon, garlic, salt and pepper in jar with tight fitting li