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Goat-cheese stuffed portobello from Magnolias

Chef John Silberman at Magnolias
Chef John Silberman.

1193 Cambridge Street, Cambridge

( Photo / Adrienne Lavidor-Berman)
I'd like to get the recipe for the oven-roasted Portobello mushroom with warm goat cheese and pecans appetizer from Magnolia's Southern Cuisine in Cambridge.
- Robin C. Mason, Bedford

Recipe courtesy of chef John Silberman

Serves 6-8.

1 pound goat cheese
6 ounces cream cheese
1/2 cup chopped toasted pecans
2 tablespoons finely chopped chives
1 tablespoons finely chopped garlic
Pinch of cayenne pepper
6 portobello mushroom caps, cleaned
1/2 cup vegetable oil

1. Preheat the oven to 350 degrees.

2.Combine the goat cheese, cream cheese, toasted pecans, chives, garlic, and cayenne pepper in a large mixing bowl using a wooden spoon (or your hands) and set aside.

3. Place the portobello mushroom caps on a baking sheet. Coat the mushrooms well with the vegetable oil. Roast for about 15 minutes, or until tender.

4. Increase the oven temperature to 500 degrees. Using a spoon or ice cream scoop, divide the goat cheese mixture equally on each mushroom cap. Bake for about five minutes, or until the cheese browns.
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