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Recipe Detail Page
Portobello Mushrooms Stuffed with Herbed Goat Cheese
Spring 2014
This quick-fix appetizer can also be served—sans arugula—as an accompaniment to grilled chicken or pork.
Serves 6 as an appetizer
6 large portobello mushrooms, about 4 inches (10 cm) in diameter
⅓ cup (80 mL) olive oil
1½ tsp (7 mL) finely chopped thyme
Kosher salt and freshly ground black pepper to taste
1 pkg (130 g) soft goat cheese, at room temperature
1 tbsp (15 mL) finely chopped chives
½ tsp (2 mL) finely grated lemon zest
¼ tsp (1 mL) minced garlic
1 tbsp (15 mL) balsamic vinegar
6 cups (1.5 L) lightly packed, washed and dried arugula
Thyme sprigs or whole chives for garnish
1 Preheat the oven to 425°F (220°C). Line a small rimmed baking sheet with foil. Set a rack on baking sheet.
2 Remove stems from mushrooms (reserve for another recipe or for adding to stock). Wipe mushroom caps clean with damp paper towel. With a small spoon, carefully scrape out and discard black gills from underside of each mushroom.
3 Brush mushroom caps on both sides with ¼ cup (60 mL) of the oil. Arrange mushroom caps, stem-sides up, on rack on baking sheet. Sprinkle caps with ½ tsp (2 mL) of the thyme, and salt and pepper to taste.
4 Bake until mushrooms are tender, 8 to10 minutes. Tip any excess juice that has accumulated on caps onto baking sheet. Leave caps stem-sides up and oven on.
5 In a small bowl, stir together goat cheese, remaining thyme, chives, lemon zest, garlic and pepper to taste.
6 Divide goat cheese among mushrooms caps, scooping it into centre of each. Return mushrooms to oven. Bake until goat cheese is gold in spots, about 5 minutes.
7 Meanwhile, whisk together remaining oil, balsamic vinegar and salt and pepper to taste in a large bowl. Add arugula and toss well.
8 Divide arugula among 6 plates. Top each pile of arugula with a mushroom cap. Garnishmushroom caps with thyme sprigs or chives.
Serves 6 as an appetizer
