Mushrooms topped with goat cheese

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I loved the portobello mushrooms topped with goat cheese which my niece had made in Toronto, and just had to try out the recipe when I returned home. The only thing that I did differently was to add crispy brown onions as a topping.  These mushrooms are incredibly delicious and easy to cook.  They are rich in copper and selenium and B-6 vitamins, thus regulating the immune system and inflammation.   Portobello mushrooms will retain their nutrients when stir-fried, grilled, or microwaved.  They are  substantial enough to be the centerpiece of a dish. You can also use them instead of meat ….grill or broil them and serve them like a hamburger. Cook portobellos with other veggies, such as green beans and sweet peppers, and serve them as a side dish or in a pita sandwich with a drizzle of olive oil and vinegar.

What you need:

2 large portobello mushrooms

4 oz fresh goat cheese

1 tbsp extra virgin olive oil

A sprig each of fresh thyme, cilantro, basil and dill

2 tbsp of crispy brown onions

Salt and pepper to taste

How to make:

1.  Drizzle the mushrooms with olive oil and season with salt and pepper.  Grill the mushrooms on medium heat.  Turn over and cook both sides.

2.  In a mixing bowl, mix goat cheese, salt and pepper and the chopped fresh herbs. Mix till a creamy texture is obtained.

3.  When the mushrooms begin to soften and their juice begins to run, place a dollop of the goat cheese right in the center of each mushroom.

4.  Grill till the cheese is nice and bubbly.

5.  Remove from the grill and sprinkle some crispy brown onions on top of the cheese.  Serve hot and enjoy!

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