Monday, July 26, 2010


BAKED GOAT CHEESE PORTOBELLO MUSHROOM SALAD



Here is a new recipe! I am really proud of this one!

Serves 4

Ingredients:

8 medium-sized Portobello mushrooms

2 tablespoons olive oil

1 clove garlic, minced

2 teaspoons minced parsley

3 tablespoons breadcrumbs

3 tablespoons freshly grated Parmesan cheese

1 (4-ounce) package Woolwich Dairy Chevrai Goat Cheese

4 cups mesclun greens (mixed lettuces)

1/2 cup Italian vinaigrette

Directions:

1. Preheat oven to 375 degrees F. Wipe or brush mushrooms clean and cut the stems off at the cap (reserve stems for another use). Cut mushrooms in half to make a crescent shape.

2. Place on a cookie sheet with the top of the mushroom cap facing down. Drizzle or brush mushrooms with olive oil, sprinkle on garlic, parsley, breadcrumbs and Parmesan.

3. Slice goat cheese from log into thin disks and place on top of mushrooms. Bake for 15 minutes. Turn on broiler and broil until cheese is nicely browned.

4. Mix lettuce with desired amount of dressing and divide among four plates. Arrange mushrooms on lettuce and serve.