Goat Cheese Portabello Mushrooms:
8 oz basalmic vinegarette
4 oz of goat cheese
3-4 tbsp pine nuts (chopped)
Preheat oven to 375 degrees
Place mushrooms bottom up in a baking dish. Pour basalmic vinegrette into the mushrooms, and some in the dish. Crumble and divide the goat cheese, about 1 oz on each. Sprinkle chopped pine nut on top.
Bake uncovered for 30 minutes or until hot and bubbly.
4 servings (unless you're like me and eat 2)
This is an adaptation from the South Beach Diet recipe book, as the original recipe called for marinara sauce and a few other things, but I LOVE mushrooms sauteed in balsamic vinegarette.
ESTIMATE serving/nutritional information, depending on the brand of dressing you use:
Nutrition Facts
User Entered Recipe
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| 4 Servings |
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Amount Per Serving
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| Calories | 214.4 | |
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| Total Fat | 17.9 g | |
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| Saturated Fat | 4.4 g | |
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| Polyunsaturated Fat | 2.3 g | |
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| Monounsaturated Fat | 2.6 g | |
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| Cholesterol | 13.0 mg | |
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| Sodium | 114.5 mg | |
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| Potassium | 45.9 mg | |
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| Total Carbohydrate | 9.6 g | |
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| Dietary Fiber | 3.2 g | |
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| Sugars | 1.5 g | |
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| Protein | 9.1 g | |
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| Vitamin A | 5.9 % |
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| Vitamin B-12 | 0.9 % |
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| Vitamin B-6 | 3.8 % |
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| Vitamin C | 2.1 % |
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| Vitamin D | 100.0 % |
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| Vitamin E | 1.8 % |
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| Calcium | 8.1 % |
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| Copper | 14.6 % |
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| Folate | 1.4 % |
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| Iron | 7.0 % |
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| Magnesium | 5.2 % |
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| Manganese | 29.8 % |
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| Niacin | 2.0 % |
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| Pantothenic Acid | 2.1 % |
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| Phosphorus | 11.0 % |
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| Riboflavin | 7.2 % |
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| Selenium | 1.2 % |
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| Thiamin | 2.9 % |
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| Zinc | 4.5 % |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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