Goat Cheese Stuffed Mushrooms with Balsamic Blackberry Vinaigrette and Arugula | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Simple but elegant dish of balsamic marinated mushrooms filled with creamy soft goat cheese and served with arugula, burnt onions, and fresh blackberries

Preparation: 20 minutes + 30 minutes marinating time
Cooking time: 20 to 25 minutes

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Marinated mushrooms:

• 1/4 cup balsamic vinegar
• 1/2 cup blackberry preserves
• 1 tablespoon olive oil
• 1 clove garlic, minced or crushed
• 1/2 teaspoon sea salt
• fresh cracked black pepper, to taste
• 6 to 8 large cremini mushrooms, stems removed

Burnt onion:

• 2 teaspoons olive oil or butter
• 1/2 medium sweet onion, cut into 1/4-inch slices
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon coconut or brown sugar
• 1/4 teaspoon sea salt

Finish:

• 5 oz (140 g) soft unripened goat cheese, room temperature
• 2 cups arugula or other mixed baby greens
• fresh blackberries

Instructions:

• Begin by making the vinaigrette. In a medium bowl, whisk together the vinegar, blackberry preserves, olive oil, garlic, sea salt, and black pepper. Set aside 1/4 cup of the vinaigrette. Prick each of the mushrooms likely with a fork a few times, and transfer to the bowl with the remaining vinaigrette to marinate. Toss to coat completely, and let sit for 30 minutes.

• While the mushrooms are marinating, heat the olive oil or butter in a small skillet over medium-high heat. When hot, add the onion slices, vinegar, sugar, and salt. Cook, stirring occasionally, for 6 to 8 minutes until the onions are caramelized and lightly charred. Remove from heat.

• To make the stuffed mushrooms, combine the goat cheese and salt in a small bowl and mash well with a fork.

• Line a baking sheet with parchment paper and preheat an oven to 350°F. Drain the mushrooms and spread onto the baking sheet, cap sides down. Roast for 10 to 12 minutes or until the mushrooms are cooked. Let the mushroom sit for 5 minutes, and then place a small ball of cheese into the center of each mushroom cap. Broil for 3 minutes or until the cheese is lightly browned.

• To serve, toss the arugula with the charred onions and spread onto serving plates. Scatter a few blackberries onto the plate and top with a few mushrooms. Drizzle with the reserved marinade.

Makes 2 to 3 servings