Name: Stuffed Portobello Mushroom with Arugula Salad
Ingredients: 4 large Portobello Mushrooms (gill removed*); 1/4 cup Balsamic Vinegar; 3/4 cup Extra Virgin Olive Oil; 2 tablespoons Honey; 8 springs fresh Thyme; Salt and Pepper to taste; 4 ounces Goat Cheese; 4 ounces Mascarpone or Cream Cheese; 2 ounces Sundried Tomatoes cut into very small dice; 2 tablespoons chopped Garlic; 2 tablespoons chopped Chives

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Stuffed Portobello Mushroom with Arugula Salad

5 from 2 votes

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Course Appetizer

Servings

Ingredients

4 large Portobello Mushrooms gill removed*
1/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
2 tablespoons Honey
8 springs fresh Thyme
Salt and Pepper to taste
4 ounces Goat Cheese
4 ounces Mascarpone or Cream Cheese
2 ounces Sundried Tomatoes cut into very small dice
2 tablespoons chopped Garlic
2 tablespoons chopped Chives

Instructions

Preheat Oven to 350°
Or preheat your grill to medium heat. Toss the mushrooms in a glass or stainless steel bowl with all the ingredients. Using a small roasting pan roast approximately 10 minutes or grill about 4 minutes on each sides. Remove the thyme sprigs and reserve mushrooms in a warm place.
In a glass bowl mix the cheeses, sundried tomatoes, garlic and chives. Fill each mushrooms with the cheese mixture and bake at 350° for about 5 minutes or until the mushroom are warm.
Top each Mushroom with the Arugula Salad