Grilled Mushrooms With Goats' Cheese And Beetroot And Walnut Salsa
In this recipe, hearty Portobello mushrooms are indulgently stuffed with creamy goats' cheese and sweet honey, then grilled to perfection. They are served alongside a vibrant beetroot and walnut salsa, creating a deliciously wholesome dish bursting with flavor.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 Portobello mushrooms
- 100g/3½oz soft goats' cheese
- 1 sprig thyme
- 2 tsp honey
- freshly ground black pepper
- ½ garlic
- 30g/1oz walnut
- 4 small cooked beetroots
- ¼ onion
- handful fresh parsley, chopped
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
- 30g/1oz walnut
Instructions
- Preheat the grill to medium.
- For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.
- Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.
- For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.
- To serve, place the grilled mushrooms onto serving plates with a dollop of salsa.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 620kcal
- Carbohydrate Content: 20g
- Fat Content: 50g
- Fiber Content: 5g
- Protein Content: 20g
- Saturated Fat Content: 13.5g
- Sugar Content: 18g
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