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 400^oF. 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 & Broccoli Salad Dijon

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

German Potato Salad Soup

Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to br

Mandarin Green Beans

Preheat oven to 350^oF. Layer beans, water chestnuts, and bean sprouts in 1 qt.

Mexican Salsa Veggie Burgers

To mix burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add Organic Pinto Beans and chop for a few seconds (do not over process.) Transfer mixture to medium bowl; Mix in cumin, oregano, salt, and pepper. Add egg white and mix gently with fork until just blended.