The month of March brought a little too much snow and cold to The Little Apple, but we escaped to warmer weather for a week, arriving from Brazil right before the last Monday of the month. Why is the last Monday of the month so important in the food blogging world? Well, by now you should know it’s The Secret Recipe Club Reveal Day! This month, with all our activities and travel, it was a bit of a stretch to participate, but I’m very glad I did. I was paired with a blog I had not visited before, The Saturday Evening Pot. The host is a trained chef, and that immediately got the adrenaline pumping in my system as I browsed his site in search of recipes. He cooks for a family of four: himself, his wife, and two kids, but to make things a lot more interesting they have food sensitivities that need to be taken in account. Not an easy task. He does so beautifully, though, and in his site you will find extensive nutritional information for all recipes and plenty of advice for adapting recipes in case you face similar issues. I highly recommend a visit to The Saturday Evening Pot. It did not take me very long to choose a recipe, because I’ve been thinking of trying stuffed Portobello mushrooms for quite some time. Great opportunity to go for it, wouldn’t you say?
PORTOBELLO MUSHROOM CAPS STUFFED WITH GOAT CHEESE AND PROSCIUTTO
(from The Saturday Evening Pot)
3-4 large Portobello mushroom caps
olive oil
balsamic vinegar
4-6 ounces crumbled goat cheese
3-4 slices prosciutto
Heat oven to 350 degrees. Using a small dinner spoon, remove stems from mushroom caps and scrape out brown ribbing on underside of mushroom caps. Lay mushroom caps, stem side up, on sheet pan. Brush each lightly with olive oil. Bake approximately 10 minutes or until mushroom browns lightly.
While mushrooms are baking, take each slice of prosciutto and cut using a chiffonade pattern. Set aside.
Remove mushrooms from oven and turn oven setting to broil. Drizzle each mushroom cap with a small amount (approximately 1/4 teaspoon) of balsamic vinegar. Spread vinegar evenly with the back of a spoon over inside of mushroom cap. Place one slice shredded prosciutto in each mushroom cap and sprinkle goat cheese on top of prosciutto. Place sheet pan under broiler and melt cheese until lightly browned. Remove and serve immediately.
ENJOY!
to print the recipe, click here
Delicious recipe, we will definitely be making this over and over and over, adding all kinds of goodies on the Portobello base. My only modification was to use fig balsamic vinegar, but other than that, I followed his recipe to a T. Three mushrooms were more than enough for Phil and I, we even had half of the small one leftover. We enjoyed them as our main dish, next to a little spaghetti with olive oil and lemon zest. You may notice there is no salt in the recipe. Both goat cheese and prosciutto can be very salty, particularly when you roast them, so make it as written and see how you like it. I love salt, but did not miss it. For a full vegetarian version, sun-dried tomatoes could replace the prosciutto, or a mixture of black olives, roasted red bell peppers… this is a nice basic method to improvise according to your mood.
If you want to see the other recipes made by friends in my group, click on the blue frog that is smiling at you at the bottom of the post.
ONE YEAR AGO: Orange and Rosemary Pork Tenderloin
TWO YEARS AGO: Pistachio-Walnut Sourdough Bread
THREE YEARS AGO: Cottage Loaf and Yeasty Dogs
Yum!!! Looks so cheesy and yummy 🙂
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They were great, I must re-make this recipe soon…
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I have yet to cook with portobello mushrooms, but they are on the cooking bucket list! I think this recipe look delicious. Great SRC pic.
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Portobello are one of our favorite mushrooms. although we’ve been using shiitake quite a bit lately too
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Loooove portobellos! These have all my favorite flavors! Great pick!
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They are meaty and substantial… great for pasta sauces too…
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My husband would love this recipe! Thanks for sharing it for SRC!!
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Time to surprise the husband with a Portobello dinner! 😉
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Gosh! that makes me hungry!
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Made me hungry too looking at the post this morning…. too bad they are loooong gone!
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This sounds so amazing, and I bet you could change this up however you want! I must say though – fig balsamic sounds so good!!
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Fig balsamic is pretty tasty, slightly sweeter. My bottle is half way empty… or, should I say half way full? 😉
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These sound absolutely wonderful – what a great pick for the SRC!
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Thank you, Amy!
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I was really looking forward to your post Sally and you never disappoint!
Stuffed mushrooms have been on my list forever! I need to take them off that list soon!
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Sawsan, I need to forward the link of your amazing cheese making post to a friend of mine – she is starting to venture into the cheese making adventure. I know she will love to visit your site
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Oh my, this sounds absolutely amazing! I will be making these pronto! Thanks so much for sharing! Great pick this month 🙂
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Thank you, Melissa! Hope you like it as much as we did…
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Simply fantastic!
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… and soooo simple to make! My kind of recipe, all the way…
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These look delicious..great SRC pick!
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Thanks, Asiya… great to “see” you
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I’m so glad you made this, Sally. I tried stuffed portobellos this summer and it wasn’t a very great success. They kind of flattened out and went soggy. I’m not sure what I did, but I think that this recipe would be a great starting point for me to try again. Glad to be back visiting you! xx
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Wonderful to have you back! We seem to be traveling in opposite directions and never “home” at the same time… life is busy for us both!
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You sure did pick a great recipe, Sally. The flavors here go so well together — and it’s very easy to make. I bet this would work well with baby bellas, too, and served as appetizers. Hmm … Thanks, Sally!
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‘xactly! Baby bellas as appetizers! Gotta keep that in mind!
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That has my name ALL over it! Great SRC pick, and hello from a fellow group D SRC player! Karen xx
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Hello back at you, Karen! Good to see you…
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AWESOME! That is the first thing that comes to my mind is AWESOME! I only wish I had eaten these tonight
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The prosciutto adds a ton of flavor, this is really a delicious little dish!
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oh wow! These sound great! I think I will be trying this! Great choice
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Thank you, Kirstin!
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These sound great – what a fabulous SRC choice!
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Thank you! Glad you liked it…
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Hi there,
I am pleased to inform you that I have nominated you for Versatile Blogger Award.Check it out here at http://whipadish.wordpress.com/my-awards/
Congratulations and keep on blogging!
Maureen
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