Portobello mushrooms aren’t a crowd pleaser by any means. In fact, many people can’t think about choosing that over steak (often the two choices at formal events). But for those of us who prefer portobellos over a piece of meat, it’s refreshing to find a recipe that truly plays to a portobello mushrooms strengths and brings out all the right flavors and textures. This recipe, which features several components that pair well together, is simple in execution, yet complex in flavor.
> 2 tablespoons walnuts
> 1/4 cup fresh parsley, leaves separated from stems
> 8 ounces goat cheese
> 1 clove garlic
> 1/2 cup artichoke hearts, canned in water
> 1/4 cup jarred roasted red pepper
> 1 tablespoon olive oil
> 4 portobello mushrooms
> salt and pepper
> 3 cups baby arugula
> 1/2 teaspoon fresh lemon juice
Process the walnuts and parsley leaves in a food processor until finely chopped. Add the goat cheese and a dash of salt and pepper. Puree until smooth. Set aside.
Smash and mince the garlic. Finely chop the artichoke hearts and roasted red peppers. Heat olive oil in a medium saute pan and add garlic, artichoke hearts and red peppers. Saute for 5 minutes, stirring often.
Meanwhile, preheat oven to 375°F. Remove the stems from the mushrooms and brush each mushroom with olive oil. Season with salt and pepper and place on baking sheet in oven. Roast about 15 minutes. Let the mushroom caps cool for about 5 minutes.
Place baby arugula and lemon juice in large mixing bowl and toss to combine.
Divide the goat cheese and walnut mixture among mushroom caps, spreading on the gill side of each mushroom. Top with a scoop of roasted red pepper and artichoke mixture. Finish with a handful of dressed arugula.
Makes 4 servings.
Adapted from Self.