Roasted Portobello Mushrooms with Beets & Goat Cheese


1 (16 oz.)

jar Whole Pickled Beets

4 large

Portobello mushrooms

0.25 tsp.


0.25 tsp.

ground black pepper

0.5 cup

fresh bread crumbs

0.25 cup

green onions, sliced

0.25 cup

toasted walnuts, coarsely chopped

0.5 cup

goat cheese, crumbled


Original Recipe Makes 4 Servings

Preheat oven t 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets. 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.