Balsamic Roasted Mushroom with Goat Cheese
Mushroom love. With garlic, and balsamic and goat cheese. This one is bubbling with flavors and good as a side or an appetizer.
Being the only mushroom lover in the family, I try out new recipes with it when no one is home. And then I have the entire bowlful to have to myself. So during one lunch time this recipe was born and I did have all of it to myself for my lunch, over quinoa.
However I feel it is best by itself or served over rustic bread.
I don’t know about you all, but we are impatiently waiting for the summer vacations to begin. The children are tired. They are having trouble waking up in the morning and quite reluctant to go schools and write any more tests. I do not write tests, or go to school, but I think I am done too. I want to move in to the days of late mornings, and a slower beginning to the day.
I have started to walk; to renew the cells, to bring back that energy.
I am also making an effort to eat healthy; which means a low carb diet for me, with plenty of fresh vegetables, fruits and water.
I start out as soon as the kids leave for school and enjoy the walking trail in the early morning hours all to myself. What had started as a routine, have become a soul satisfying nature walk. The mild rays of sun, the pleasant breeze, soothing green beyond the horizon of Texas and the spring calls of the birds make this one hour the best time of my day.
I will share some photographs over the next few posts.
Now the recipe… it is really easy and serve it the way it suits you!
Balsamic Roasted Mushroom with Goat Cheese
- 15 – 20 button/or cremini mushrooms
- 10 grape tomatoes (or as many as you want)
- 3-4 tablespoons olive oil
- 3/4 tablespoon balsamic vinegar
- 4-5 cloves garlic (about 2 tablespoon), minced
- crushed red pepper (optional)
- freshly ground black pepper
- coarse sea salt
- fresh/dried herb of your choice
- 3 ounces goat cheese or as much as you want, cut into slices (I used garlic herb goat cheese)
Method:
Preheat oven to 400 degrees F.
In a large non reactive bowl, combine the mushrooms and tomatoes with the olive oil, balsamic vinegar, herbs, salt, pepper, crushed pepper and garlic.
Arrange the mushrooms evenly in one layer in a heavy baking dish and bake for 20-30 minutes or until tender. The tomatoes would have wilted and popped and there will be some juice in the pan. Switch off the oven.
Remove the dish/pan from the oven and top with slices of goat cheese. Put it back in the oven. (the oven should be switched off). The heat of the warm oven will soften the cheese and blend the flavors. Remove after 5 minutes and serve as a side or appetizer.
It is best topped on some good bread or even just by itself or over pasta.
Preparation Time: 10 minutes
Cooking Time: 20 – 30 minutes
Difficulty Level: Very Easy
Serves: 2 as a side
Serving Suggestions: serve with crusty bread, or over grains (pasta, barley, rice etc), or by itself.
Related Post:
- Marinated Mushrooms
- Mushroom Sriracha Stir Fry
- Mushroom and Green Tomato Stir Fry
- Mushroom Pepper Fry
- Stuffed Mushrooms
- Farinata with Grilled Vegetables
- Fried Chickpeas or Ceci Frito
- Fusion Farinata
- Ginger, Chilli Chicken
- Gobi Manchurian/Cauliflower Fritters in Spicy Sauce
A splendid recipe! Those mushrooms must taste extremely good. Great pictures and props.
Cheers,
Rosa
Beautiful styling!! I love the idea of roasting mushrooms with balsamic 🙂
How can you claim you are the only mushroom lover in the family? you……….. !!! wait till I join you soon….may be this winter !!! who knows….may be sooner !!
This is a “must” and so simple. Cant wait to to try it out. Thanks Soma.
Oh my. I am a mushroom fiend and this looks and sounds wonderful.
Beautiful photographs and loved the simplicity of the recipe. Will try it soon. I do not have kids and naturally they don’t go to school either but I am so ready for summer. Disgusted with the everlasting-never ending cold weather.
Lovely rustic mood in the photos with beautiful play of light and shade. Healthy recipe. Awesome post 🙂
Pics are lovely, as are you!
I can just taste this salad, love.
It’s on my to-do list.
LOved the dark toned pics…The dish looks yummy – I love mushrooms ..
nice presentation.. love the pics.. tasty salad
Oh, this looks wonderful! I love mushrooms, too, and paired with tomatoes and goat cheese is heaven. This would be perfect over slices of dense baguette or country loaf. And your space for your walks is so beautiful – I would walk every day too. I cannot wait for it to finally get warm here so we can get out more often, too. Stunning photos, as usual.
This is my favourite flavour combination on the planet! Thanks for sharing this simple and delciious recipe…
-Shannon
This is so good Soma! Love the flavor.
P.s. Love the styling – n ur props!
Everything here looks so beautiful and delicious!
those mushrooms and the pictures.. amazing!
Loved it, kids were especially pleased with it. Thank you for this low-effort-high-reward recipe.
I made these tonight :). I probably should have kept them in the oven just a tad bit longer because they didn’t quite “pop”, they tasted still a bit watery (even though they were roasted) but next time I will make sure they look more like in your picture. I loved the recipe though and I just have to say that they smell soooo divine :).