Mushroom love. With garlic, and balsamic and goat cheese. This one is bubbling with flavors and good as a side or an appetizer.
Being the only mushroom lover in the family, I try out new recipes with it when no one is home. And then I have the entire bowlful to have to myself. So during one lunch time this recipe was born and I did have all of it to myself for my lunch, over quinoa.
However I feel it is best by itself or served over rustic bread.
I don’t know about you all, but we are impatiently waiting for the summer vacations to begin. The children are tired. They are having trouble waking up in the morning and quite reluctant to go schools and write any more tests. I do not write tests, or go to school, but I think I am done too. I want to move in to the days of late mornings, and a slower beginning to the day.
I have started to walk; to renew the cells, to bring back that energy.
I am also making an effort to eat healthy; which means a low carb diet for me, with plenty of fresh vegetables, fruits and water.
I start out as soon as the kids leave for school and enjoy the walking trail in the early morning hours all to myself. What had started as a routine, have become a soul satisfying nature walk. The mild rays of sun, the pleasant breeze, soothing green beyond the horizon of Texas and the spring calls of the birds make this one hour the best time of my day.
I will share some photographs over the next few posts.
Now the recipe… it is really easy and serve it the way it suits you!
Balsamic Roasted Mushroom with Goat Cheese
- 15 – 20 button/or cremini mushrooms
- 10 grape tomatoes (or as many as you want)
- 3-4 tablespoons olive oil
- 3/4 tablespoon balsamic vinegar
- 4-5 cloves garlic (about 2 tablespoon), minced
- crushed red pepper (optional)
- freshly ground black pepper
- coarse sea salt
- fresh/dried herb of your choice
- 3 ounces goat cheese or as much as you want, cut into slices (I used garlic herb goat cheese)
Preheat oven to 400 degrees F.
In a large non reactive bowl, combine the mushrooms and tomatoes with the olive oil, balsamic vinegar, herbs, salt, pepper, crushed pepper and garlic.
Arrange the mushrooms evenly in one layer in a heavy baking dish and bake for 20-30 minutes or until tender. The tomatoes would have wilted and popped and there will be some juice in the pan. Switch off the oven.
Remove the dish/pan from the oven and top with slices of goat cheese. Put it back in the oven. (the oven should be switched off). The heat of the warm oven will soften the cheese and blend the flavors. Remove after 5 minutes and serve as a side or appetizer.
It is best topped on some good bread or even just by itself or over pasta.
Preparation Time: 10 minutes
Cooking Time: 20 – 30 minutes
Difficulty Level: Very Easy
Serves: 2 as a side
Serving Suggestions: serve with crusty bread, or over grains (pasta, barley, rice etc), or by itself.
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