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

Bean Salad Stuffed Tomatoes

Drain Bean Salad, reserving 2 tablespoons liquid.

Harvard Beet Spice Cake

Preheat oven to 350oF.

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.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.