The Meal Plan from week of 5/29
Sun (L) baked spaghetti (S) Iowa chops with asparagus
Mon (L) leftovers (S) Goat cheese stuffed portabellos
Tues - leftover Goat cheese stuffed portabellos
Wed- leftover baked spaghetti
Thurs (yoga training)
Fri (yoga training)
Sat (yoga training)
Goat Cheese Stuffed Portabellos (Ckng Lght, June 2017) vegetarian option**
I made this two nights in a row and really liked it. I would totally make this again! It's super easy to assemble, add in some quinoa/rice and a veggies and bam! dinner is on the table in 30 minutes or less.
Only one small modification - I skipped the prosciutto. If you have some on hand, use it. I wouldn't go out of your way to buy a package though. I served this with instant brown rice and roasted asparagus. I baked the asparagus at the same time as the mushrooms at 450*, not the 500* called for. I made the toppings the first night, but only cooked two 'shrooms, then used the leftovers the next night. I don't recommend subbing regular bread crumbs for this, stick with Panko.
4 large portobello mushroom caps, stemmed and dark gills removed
3/4 cup whole-wheat panko (Japanese breadcrumbs), divided
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
4 ounces goat cheese, crumbled (about 1 cup)
2 ounces thinly sliced prosciutto, torn into 1-in. pieces
Preheat oven to 500°F. Line a rimmed baking sheet with foil.
Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/2 teaspoon pepper. Bake at 500°F for 4 minutes.
Combine 6 tablespoons panko and oil in a small bowl. Combine remaining 6 tablespoons panko, chives, rind, juice, salt, and goat cheese in a bowl. Spoon 1/4 cup goat cheese mixture into each mushroom; top with panko mixture. Bake at 500°F for 3 minutes. Top with prosciutto and remaining 1/4 teaspoon pepper.