Portabellos with Goat Cheese and Roasted Garlic

Portabellos with Goat Cheese and Roasted Garlic Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Portabellos with Goat Cheese and Roasted Garlic is a delicious and savory dish that is perfect for a vegetarian meal or as a side dish. The combination of earthy portobello mushrooms, creamy goat cheese, and roasted garlic creates a flavorful and satisfying dish that is sure to impress your guests.

History

This recipe is a modern twist on the classic stuffed mushroom dish. Portobello mushrooms have been a popular ingredient in Mediterranean cuisine for centuries, prized for their meaty texture and rich flavor. The addition of goat cheese and roasted garlic adds a depth of flavor and creaminess that takes this dish to the next level.

Ingredients

4 medium portobello mushrooms
0.5 cup of plain goat cheese, softened
2 tbsp of butter, softened
2 tbsp of freshly minced herbs (parsley, basil, thyme)
4 roasted garlic cloves
olive oil

How to prepare

Prepare the garlic by slicing through the top part of the garlic bulb to expose the cloves. Drizzle with olive oil and wrap loosely in foil.
Bake for 30 minutes at 350°F (177°C).
Allow the garlic to cool.
In a mixing bowl, combine butter, goat cheese, cooled garlic, olive oil drippings, salt, pepper, and herbs.
Clean the mushrooms by wiping them with a damp paper towel.
Remove the stems and discard them.
Lightly rub the mushrooms with olive oil.
Grill the mushrooms over medium heat on a gas or charcoal grill. Alternatively, they can be baked at 350°F (177°C) for about 20 minutes, turning once.
Spread the goat cheese mixture onto the grilled mushrooms.
Leave the mushrooms on the grill for another 5 minutes with the flame off and the lid down to allow the mixture to melt slightly.
Serve and enjoy!

Variations

Add chopped sun-dried tomatoes or olives to the goat cheese mixture for added flavor.
Top the mushrooms with breadcrumbs or grated Parmesan cheese before grilling for a crispy topping.
Use different herbs such as rosemary or parsley for a different flavor profile.

Cooking Tips & Tricks

Make sure to clean the mushrooms thoroughly to remove any dirt or debris.

- Roasting the garlic adds a sweet and mellow flavor to the dish.

- Grilling the mushrooms adds a smoky flavor that complements the creamy goat cheese.

- Be sure to use softened butter and goat cheese for easy mixing.

Serving Suggestions

Serve Portabellos with Goat Cheese and Roasted Garlic as a main dish with a side salad or roasted vegetables. It also makes a great appetizer for a dinner party.

Cooking Techniques

Grilling the mushrooms adds a smoky flavor to the dish, but you can also bake them in the oven for a similar result. Be sure to adjust the cooking time accordingly.

Ingredient Substitutions

If you don't have goat cheese, you can use cream cheese or feta cheese as a substitute. You can also use different herbs or spices to customize the flavor of the dish.

Make Ahead Tips

You can prepare the goat cheese mixture and roast the garlic ahead of time to save time on the day of serving. Store them in the refrigerator until ready to use.

Presentation Ideas

Serve the Portabellos with Goat Cheese and Roasted Garlic on a platter garnished with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

This dish pairs well with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. It also goes well with a side of crusty bread or a green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Portabellos with Goat Cheese and Roasted Garlic contains approximately 180 calories.

Carbohydrates

Each serving of Portabellos with Goat Cheese and Roasted Garlic contains approximately 8 grams of carbohydrates.

Fats

Each serving of Portabellos with Goat Cheese and Roasted Garlic contains approximately 12 grams of fat.

Proteins

Each serving of Portabellos with Goat Cheese and Roasted Garlic contains approximately 6 grams of protein.

Vitamins and minerals

Portabellos are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.

Alergens

This recipe contains dairy (goat cheese) and may not be suitable for those with dairy allergies.

Summary

Portabellos with Goat Cheese and Roasted Garlic is a nutritious and delicious dish that is high in protein and vitamins. It is a great option for a vegetarian meal or as a side dish.

Summary

Portabellos with Goat Cheese and Roasted Garlic is a flavorful and satisfying dish that is perfect for a vegetarian meal or as a side dish. The combination of earthy portobello mushrooms, creamy goat cheese, and roasted garlic creates a delicious and nutritious dish that is sure to impress your guests.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the sun shining brightly through the windows of my kitchen as I sat at the table, flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded piece of paper fell out, fluttering to the ground like a delicate butterfly.

Curious, I picked it up and saw that it was a handwritten recipe for Portabellos with Goat Cheese and Roasted Garlic. My mouth watered just reading the ingredients: plump portabello mushrooms, creamy goat cheese, and fragrant roasted garlic. I knew I had to try making it immediately.

I had always loved to cook, ever since I was a little girl watching my own mother in the kitchen. She had taught me everything I knew, passing down her own recipes and secrets with love and patience. I had continued to learn and experiment over the years, adding new dishes to my repertoire and honing my skills in the culinary arts.

As I gathered the ingredients for the Portabellos with Goat Cheese and Roasted Garlic, I felt a sense of excitement and anticipation. This recipe was something new and different, a departure from the comfort foods and traditional dishes that I had grown up with. I couldn't wait to see how it would turn out.

The first step was to roast the garlic, a process that filled the kitchen with a heady, intoxicating aroma. As the cloves softened and caramelized in the oven, I prepared the portabello mushrooms, carefully removing the stems and gills and brushing them with olive oil. I knew from experience that the key to a successful dish was in the details, so I took my time and made sure everything was just right.

Next, I crumbled the goat cheese and mixed it with fresh herbs and a splash of balsamic vinegar, creating a tangy, creamy filling that would complement the earthy mushrooms perfectly. I spooned the mixture into the mushroom caps, topping them with the roasted garlic and a sprinkle of Parmesan cheese before popping them back in the oven to bake.

As the Portabellos with Goat Cheese and Roasted Garlic cooked, the scent wafted through the house, tantalizing and mouthwatering. I couldn't wait to taste the finished dish, imagining the rich, savory flavors mingling together in a symphony of taste and texture.

When the timer finally dinged, I pulled the mushrooms out of the oven and set them on the table, the golden cheese bubbling and melting over the edges of the mushrooms. I took a bite, savoring the explosion of flavors in my mouth: the meaty mushrooms, the tangy goat cheese, the sweet roasted garlic. It was like nothing I had ever tasted before, a dish that was both comforting and exciting, familiar yet new.

I knew then that this recipe would become a favorite in my household, a dish that I would make again and again for family and friends. It was a reminder of the joy and creativity that cooking brought into my life, a way to connect with the past while embracing the future.

As I sat at the table, savoring every bite of the Portabellos with Goat Cheese and Roasted Garlic, I felt grateful for the culinary journey that had brought me to this moment. It was a reminder of the power of food to nourish not just the body, but the soul as well. And I knew that as long as I had my recipes and my love for cooking, I would always find joy and fulfillment in the kitchen.