Portobello Mushrooms Stuffed with Pecans and Goat Cheese

This is one of those rather elegant staple menu items in our home that, though served on more occasions that I can recall, our mouths still salivate each time we meet the delectable flavors that greet us on our plates. I find Portobello mushrooms to be a savory reprieve from meat while still fortifying good nutrition and protein, especially when combined with the pecans and goat cheese. This dish pairs nicely with a glass of crisp white wine and a simple Mixed Greens and Citrus Salad with Pomegranate Vinaigrette.

Since I’m sure you are wondering, mushrooms of the edible varieties are well regarded in the health benefits category and considered  by some to be one of the essential top five foods to add to your diet. I have read that the nutritional values do not vary much from the simple to the exotic species, so be adventurous. Here in the Pacific NW, many edible varieties can be found growing wild. We have been meaning to become more learned on the art of mushroom collecting, yet it hasn’t fit into our schedule as yet and we dare not make an identification mistake. Clearly it is important to know that the variety of mushroom collected is safe for consumption, as a larger number of these fungi are deadly than not.

Who could have known that a fungus with no roots, leaves, flowers or seeds could be so packed with nutrition. Each is high in selenium, vitamins B2, B3 and B5, copper, tryptophan, potassium, phosphorus, manganese and zinc.  The phytonutrients found in mushrooms have been at the attention of researchers for some time now as to gain a better understanding of their anti-cancer properties, with emphasis on the polysaccharide and beta-glucan components of mushrooms and their effect on leveling estrogen levels . This leveling can lead to protection against breast cancer.

Mushrooms have additionally been found to help boost immune function through supplying ample fortification of zinc to the body, fight against Alzheimer’s Disease and cognitive decline related to aging because of their niacin-rich contribution to the diet, and even the small button variety supplies a stunning amount of antioxidants. One draw back is for those individuals who suffer from kidney problems or gout, as they may need to limit or avoid mushrooms. Mushrooms contain purines, a naturally-occurring substance which can be broken down in the body to form uric acid, which can compromise the health of those individuals who are susceptible to purine-related illnesses.

Portobello Mushrooms Stuffed with Pecans and Goat Cheese

4 large organic Portobello mushrooms + stems

1 ½ c. organic pecans, chopped

8-10 organic crimini mushrooms, chopped

¼ c. organic shallots, chopped

1 ½ T. organic garlic, minced

4 oz. organic goat cheddar, grated

4 oz. organic soft  chevre (goat cheese)

¼# organic goat bleu cheese

2 T. fresh organic chives, chopped

1 t. fresh organic savory leaves

2 t. fresh organic thyme leaves

1 t. sea salt

½ t. fresh organic ground pepper

Organic olive oil

Preheat oven to 375°.

Remove the stems from Portobello mushrooms carefully as to retain the composure of the caps. Place the caps upside-down on a baking sheet or baking dish, drizzle with olive oil and season with a sprinkle of sea salt.

Chop the stems and add enough chopped criminis to equal about 3 cups in total, placing both together in a medium-sized mixing bowl. Incorporate the pecans, shallots, garlic, goat cheddar, soft chevre, herbs, sea salt and fresh ground pepper. Blend with your hands to gentle distribute all ingredients evenly. The mixture should hold together well enough as to hold its shape when molded. Distribute the filling evenly among the caps, creating a little dome atop each. Drizzle with a bit more olive oil.

Place in the oven and bake 35-40 minutes. Top each mushroom with 2 – 3 thin ribbons of goat bleu cheese and a single pecan. Return to the oven and bake about 20-30 minutes more, until the mushroom caps begin to collapse and the domes atop gain a golden brown color. Serve with a nice white wine and fresh green salad.

Bon appétit!

copyright 2010 Taylor Donovan

source: www.taylorstable.com