Goat-cheese stuffed portobello from Magnolias
- Robin C. Mason, Bedford Recipe courtesy of chef John Silberman Serves 6-8. Ingredients
1 pound goat cheese
6 ounces cream cheese
1/2 cup chopped toasted pecans
2 tablespoons finely chopped chives
1 tablespoons finely chopped garlic
Pinch of cayenne pepper
6 portobello mushroom caps, cleaned
1/2 cup vegetable oil
1. Preheat the oven to 350 degrees.
2.Combine the goat cheese, cream cheese, toasted pecans, chives, garlic, and cayenne pepper in a large mixing bowl using a wooden spoon (or your hands) and set aside.
3. Place the portobello mushroom caps on a baking sheet. Coat the mushrooms well with the vegetable oil. Roast for about 15 minutes, or until tender.
4. Increase the oven temperature to 500 degrees. Using a spoon or ice cream scoop, divide the goat cheese mixture equally on each mushroom cap. Bake for about five minutes, or until the cheese browns.