Roasted Portobello Mushrooms with Beets and Goat Cheese Spanish Fork UT

We’re celebrating the fungus among us this week with a tribute to the versatile mushroom.

Here’s a recipe that makes a great lunch or appetizer. Make-ahead directions follow the recipe, and there’s a bonus recipe at the end for a Vegetable Platter with Balsamic-Beet Vinaigrette.

All of the ingredients are available at your local natural and organic food store.

Roasted Portobello Mushrooms with Beets and Goat Cheese

Makes 4 servings

• 1 jar (16 ounces) whole pickled beets
• 4 large portobello mushrooms (about 1 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh bread crumbs (sourdough or whole wheat)
• 1/4 cup sliced green onions or chopped chives
• 1/4 cup coarsely chopped walnuts, toasted
• 1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°F. Drain beets, reserving liquid. Coarsely chop 1/2 cup beets; set remaining whole beets aside with beet liquid to use in Vegetable Platter With Balsamic-Beet Vinaigrette (recipe follows).
2. Trim stems flat and remove gills from mushroom caps using a spoon; discard. Place caps, rounded sides down, on foil-lined baking sheet; season with salt and pepper.
3. Combine chopped beets, bread crumbs, green onions and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

To Make Ahead: Stuff mushroom caps. Cover and refrigerate up to 4 hours before baking.

Appetizer Variation:...