Goat Cheese Melted Over Portobello Mushroom “Buns”

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Here’s a quick and easy way to get a delicious meal with bulk and creamy texture without planning something elaborate. For me it has the same effect as grilled cheese, only disassembled and without the empty calories and unnecessary carbs inherent in white bread. All it takes it cooking portobello mushrooms until tender, with a meaty bite and then adding goat cheddar cheese along with a few spices and add-ins. The result is an easy-to-digest but completely satisfying meal that brings more oomph to a salad or rounds off a main dish. Enjoy!

Quick fix for a glow:

Mushrooms: are low in carbohydrates and sodium, are an excellent source of cancer-fighting selenium, reduce blood pressure and risk of stroke, are a good source of B-vitamins, contain tryptophan, which is essential to create vitamin B-3 and helps control sleep pattern and mood swings, help to prevent breast cancer and contain a high amount of antioxidant L-ergothioneine, which is important in protecting from UV and radiation as well as contributing to the liver’s detoxification abilities.

Goat Cheddar Cheese Melted Over Portobello Mushroom “Buns”

Serves 2

Ingredients:

  • 4 Portobello mushrooms, stemmed
  • 4 ounces organic raw goat cheddar-style cheese (or a raw goat/sheep cheese)
  • 1 tablespoon chopped chives
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 teaspoon fresh dill, finely chopped

Directions: Preheat the oven to 375 degrees Fahrenheit. Place the mushrooms, top-side down. Cook for 5, or until slightly tender and beginning to “sweat”. Remove from the oven and pat each mushroom with a paper towel to absorb some of the liquid. Rub the garlic and chives across the inside base of the mushrooms. Atop that, evenly distribute the grated cheese among the four mushrooms – 1 ounce per mushroom – and then season each with the thyme, rosemary, salt and pepper. Place a 1/4 tablespoon smidgen of butter at the center top of each mushroom mound.

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Put the baking dish with the mushrooms back into the oven for 5-8 minutes, or until the cheese begins to melt. For the last minute, turn the broiler on to “high” and cook until the cheese browns slightly. Serve with a garnish of fresh dill and with a salad or alone!

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melted cheese

Bon Appetit!

xo Aylin

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