Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

June 19, 2015 Appetizers, Eat your vegetables, Vegetarian

goat cheese goat cheese mushrooms pickled beet pickled beet portabello walnuts

If you want to make appetizers, just use the baby portabellos instead of the big guys.

Ingredients

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, such as 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
Preparation
Preheat oven to 400Â°F. Drain beats, 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).
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.
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.