Roasted portobellos with goat’s cheese, chilli garlic crumble & balsamic tamarillos
This roasted portobello mushroom dish is so easy to make but is gourmet enough to be found in your favourite café. Enjoy for a luxurious weekend brunch or light midweek dinner - it's deliciously versatile!
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
- 8 large portobello mushrooms
- 1/4 cup olive oil
- 150 g goat's cheese, mashed until smooth
- 1 red chilli, diced
- 1 clove garlic, sliced
- 1 small bunch parsley
- 2 cups fresh breadcrumbs (about 4 slices bread whizzed in processor)
- 50 g butter
- 1/3 cup flaked almonds
- Salad greens for 4 people
Balsamic tamarillos
- 4 tamarillos, halved lengthwise, stalks on
- 30 g butter
- 1/2 cup maple syrup
- Dash balsamic vinegar
Method
- 1Preheat oven to 180°C. Arrange the mushrooms, gills up, on a lined baking tray. Brush each with olive oil and smooth a dollop of goat's cheese all over.
- 2Whiz the chilli, garlic and parsley in a processor until finely chopped then pulse in breadcrumbs and butter until mixture clumps together. Stir in almonds then spoon over the mushrooms and bake for 12-15 minutes or until crumble is golden and mushrooms tender.
- 3Meanwhile, sear tamarillos in butter over medium heat until flesh starts to caramelise. Add syrup and balsamic and simmer for 1-2 minutes until syrupy.
- 4Serve mushrooms on greens, top with tamarillos and drizzle with pan juices.
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