Herbed goat's cheese stuffed portobello with arugula
Recipe by Lily Lim
Large Portobello Mushrooms 8-10
(Pick large ones that has a cup shape instead of a flat one, if you can't get large ones just use 2 of the smaller ones)
Goats Cheese
Garlic (1-2 Cloves, mashed)
Herbs (Thyme, Parsley,Dill, Basil etc...Any herbs you can find that day, a handful amount will do, chop finely)
Large Chilli (just 1 will do, de-seed and chop finely)
Extra Virgin Olive Oil
Sea Salt and Black Pepper
Arugula or Spinach (Depends on what you like)
*optional
Prosciutto (to wrap, place on top of the mushroom, to grill or just serve raw with the salad.)
Prep. Time → 10 min
Cook Time → 10 min
1. Peel the skin of the mushroom if you want to get rid of the dirt and the rough woody taste of the mushroom. I do it so it will soak up the oil and seasoning. Drizzle the olive oil on the caps and gills, season salt and pepper. (If adding prosciutto, add no or less salt as the ham is salty on its own)
Place the shrooms gills down on a tray and place it in a oven or grill say 180ºC for about 8 mins; at least till the shrooms are soft and releasing its juices.
2. Meanwhile, mix the cheese, garlic and the herbs, thoroughly till relatively creamy.
Stuff the mushroom with the stuffing.
*wrap it with the prosciutto or place a slice or julienne over the cheese
3. Grill it in the oven till the cheese is bubbly, about 8mins
4. Place the shrooms on the plate, add the salad on top of the shrooms, drizzle a tad of balsamic vinegar, olive oil & the mushroom juice over it and viola!
starters, arugula, grilled, salad, vegetarian, 30mins, easy cooking, goats cheese, herbs, portobello mushroom, starter November 08, 2011 11:03
Author Spin off of Bobby Flay recipe
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