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Stuffed Portobello Mushroom with Arugula Salad
Hello friends! Stuffed Portobello Mushrooms make great appetizers, and can make anyone who doesn't like mushrooms fall in love with them! Mushrooms are delicious in so many different ways, I hope you try to make this Stuffed Portobello Mushroom with Arugula Salad! Let me know what you think in the comments below!
Recipe Video
Recipe 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
Recipe 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
Notes
Gill removed*
The gills are removed because they will color whatever you’re cooking with quite a strong dark gray color, you can scrape them off with a spoon.
This is an excellent side dish served alongside a delicious Pot Roast!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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