It’s been a long time since Julia (a slice of cherry pie) and I ran our monthly food blogging event “In the Bag“, and even longer since I submitted a recipe for such an event. Here’s my attempt to put that right with a Portobello Mushroom with Goats’ Cheese, Rosemary and Walnuts recipe, perfect for autumn and the colder….hang on, didn’t I say this in my “Autumn is here” post the other week?
To tell the truth, this isn’t an entirely original recipe. I had my sights set on something grander and more inventive, but decided that the recipe I posted for “Mushroom with Goats Cheese” back in 2006 would do nicely, with just a little tweaking. I think the marrying of mushroom, goats cheese and rosemary is a great combination of flavour and stands up well to other classic pairings such as tomato and basil, pecan and maple, hazelnut and chocolate….the list goes on.
Recipe: Portobello Mushrooms With Goats’ Cheese, Rosemary and Walnuts
Mushrooms and goats’ cheese are a classic combination that just has to be tried.
- Slice of crusty bread
- Portobello Mushroom
- Crumbly Goats Cheese
- Few Sprigs of Rosemary
- Olive oil
- Balsamic Vinegar
- Roughly Chopped Walnuts
- Pre-heat oven to 200 c / 395 f.
- Start by toasting your slice of bread; I used a griddle pan on a high heat as this gives a nice lined effect to the surface. Set aside and allow to cool.
- Wipe the mushrooms with a kitchen towel and place on a kitchen tray. Crumble over the goats cheese to provide a good covering, slightly mounded. Place a couple of sprigs of rosemary on top, then drizzle with a little olive oil and balsamic vinegar.
- Place in the oven for 20 minutes until the cheese is nicely melted, then place on top of your slice of bread on a plate. Sprinkle over the walnuts, and you’re done.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 1