Recipes
Appetizer
Roasted Portobello Mushrooms with Cheese and Herbs (vegetarian)
Characteristics
Appetizer, Oven dish
Ingredients (for 4 persons)
- 4 1/3 oz. Beemster 2 Percent Milk
- 4 Portobello mushrooms
- 1 tablespoon lemon juice
- Freshly ground black pepper or a pinch of paprika
- 1 tablespoon chopped cilantro
- 2 tablespoons fine breadcrumbs (from scratch or pre-packaged)
- 2 tablespoons olive oil
Materials
- Baking dish or baking sheet
Preparation
Slice half of the cheese and grate the rest. Brush or wipe the Portobellos with a damp paper towel. Twist the stems to remove and chop finely. Blanch the mushroom caps in water with the lemon juice added. Drain and pat the mushrooms dry. Pre-heat the oven to 400°F or use the broiler. Grease the baking dish or baking sheet using about 2 tablespoons of olive oil. Arrange the mushrooms in the baking dish or on a baking sheet. Mix the grated cheese with the chopped mushroom stems, pepper (or paprika), chopped cilantro and breadcrumbs. Top the Portobello with the mixture and cover each with a slice of cheese. Drizzle 2 tablespoons of olive oil over the mushrooms. Place the baking dish or sheet in the middle of the oven or underneath the hot broiler and bake for approximately 10 minutes until the cheese is slightly melted.
TIP
• Substitute Beemster 2 Percent Milk with Beemster Vlaskaas.
• Use parsley or basil instead of cilantro.