Grilled Mushrooms with Goat cheese
From blackcupcake 14 years agoIngredients
- •¼ cup extra virgin olive oil shopping list
- •2 tbsp balsamic vinegar shopping list
- •2 tsp chopped thyme shopping list
- •1 tsp Dijon mustard shopping list
- •1 garlic clove, minced shopping list
- •12 black olives, pitted and chopped shopping list
- •baguette or rustic-style loaf shopping list
- •olive oil shopping list
- •6 portobello mushrooms shopping list
- •5oz (130g) goat cheese shopping list
- •1 tbsp balsamic vinegar shopping list
- •salt and freshly ground black pepper shopping list
How to make it
- Prepare ahead
- The dressing and mushrooms can be prepared the day before and refrigerated.
- Preheat the oven to 350°F (180°C). To make the dressing, whisk together all the ingredients and set aside.
- Cut the bread diagonally into ¼ in (6mm) slices.
- Brush both sides with olive oil and arrange on a baking sheet.
- Bake for 10 minutes, or until crisp and golden brown.
- Remove the stems from the mushrooms. Slice the goat cheese into rounds. Place a slice in each mushroom cap.
- Position the broiler rack about 6in (15cm) from the source of heat and preheat the broiler.
- Place the mushrooms on the broiler rack.
- Drizzle with a little olive oil and the balsamic vinegar, then season with salt and pepper.
- Grill for about 5 minutes, or until the cheese is bubbling and the mushrooms are tender.
- To serve, top each toast with a mushroom, and drizzle with the dressing.
- Good with a salad of peppery arugula, sliced endive, and radicchio.
- Variation
- Blue Cheese Mushrooms
- Use a mild blue cheese, such as Roquefort or gorgonzola, instead of goat cheese
- Omit the olives from the dressing.
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