Roasted Portobello Mushrooms with Beets & Goat Cheese

Products in this Recipe:: Beets; Mushrooms; Onions

Prep time:: 17 min.
Cook time:: 15 min.
Total time:: 32 min.
Yield:: 4 Servings

Ingredients (Paragraphs): 1 (16 oz.) jar Whole Pickled Beets; 4 large Portobello mushrooms; 0.25 tsp. salt; 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

Directions

Preheat oven to 400^oF. 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.

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