Oven-Roasted Portobello Mushrooms

Discussion in 'Food and nutrition' started by Oh Deer, Feb 26, 2006.

  1. Oh Deer

    Oh Deer Guest

    Oven-Roasted Portobello Mushrooms

    Total time: 1 hour; active time: 15 minutes

    >From The Spa at Wentworth by the Sea, New Castle, New Hampshire

    Executive chef Daniel Dumont

    4 large portobello mushrooms, stems removed and chopped
    5 ounces goat cheese (or Boursin cheese)
    1 tablespoon olive oil, plus 1 teaspoon for greasing pan
    2 tablespoons fresh basil, chopped
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons bread crumbs, preferably panko crumbs

    Preheat oven to 375 . In a bowl, stir together chopped mushroom stems,
    goat cheese, 1 tablespoon olive oil, basil, salt, and pepper. Stuff
    mushroom caps with the filling. Lightly grease a baking pan with 1
    teaspoon olive oil, then place the caps smooth side down. Top with bread
    crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15
    minutes longer, until golden brown.

    Yield: 4 side dish servings

    Yield: 186 calories, 62% calories from fat, 13 g fat, 7 g saturated fat,
    22 mg cholesterol, 9 g protein, 9 g carbohydrate, 2 g fiber, 473 mg sodium

    Source: <http://www.yankeemagazine.com/food/features/sparecipes.php>


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