Portobellini Recipe
Garlic-roasted portobello mushroom cap, topped with warm, herbed goat cheese on mixed baby lettuce, tossed with balsamic vinaigrette, Pecorino-Romano, roasted peppers, and toasted pine nuts. *Gluten Free
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom Caps
Herbed Goat Cheese
Salad Components
Method
Prepare Mushroom Caps
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Clean Mushrooms
Gently clean the portobello mushroom caps with a damp cloth to remove any dirt.
- 3
Season Mushrooms
In a small bowl, mix olive oil, minced garlic (or finely chopped), salt, and black pepper. Brush the mixture over both sides of the mushroom caps.
- 4
Roast Mushrooms
Place the seasoned mushroom caps on a baking sheet, gill side up. Roast in the preheated oven for about 20 minutes or until tender.
Prepare Herbed Goat Cheese
- 5
- 6
Top Mushrooms
After the mushrooms are roasted, remove them from the oven and evenly distribute the herbed goat cheese on top of each mushroom cap.
- 7
Melt Cheese
Return the mushroom caps to the oven for an additional 5 minutes, or until the cheese is warmed and slightly melted.
Assemble Salad
- 8
Prepare Salad Base
In a large salad bowl, toss the mixed baby lettuce with balsamic vinaigrette until well coated.
- 9
Add Toppings
Add the sliced roasted red peppers, grated Pecorino-Romano cheese, and toasted pine nuts to the salad.
- 10
Serve
Place a warm, herbed goat cheese-topped portobello mushroom cap on top of the salad. Serve immediately.
