Grilled Mushrooms with Goats' Cheese and Beetroot and Walnut Salsa

Grilled Portobello mushrooms topped with goat cheese, herbs, and honey, served alongside a fresh beetroot and walnut salsa.

Vegetarian Healthy Quick Mushrooms Beetroot Goats Cheese

Estimated Nutrition

Calories

620

kcal / serving

1240 kcal total

Carbs

20g

per serving

40 g total

Fat

50g

per serving

100 g total

Protein

20g

per serving

40 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

100

Goats Cheese

Soft

NutsSeeds

sprig

Thyme

Leaves only

Black Pepper

Freshly ground

0.5

clove

Garlic

Finely sliced

Walnut

Halves

handful

Parsley

Fresh, chopped

OilsFats

Olive Oil

For frying mushrooms

Olive Oil

For salsa

Other

Honey

Vegetables

piece

Portobello Mushroom

piece

Beetroot

Cooked and chopped

0.25

piece

Onion

Finely chopped

Method

Top mushrooms with goat cheese, herbs, honey, garlic, pepper, and walnuts.

Grill the mushrooms for 2 to 3 minutes until the cheese bubbles.

Preheat the grill to a medium setting.

Combine the beetroot, onion, parsley, vinegar, oil, and walnuts in a large bowl.

Serve the grilled mushrooms with a portion of the beetroot salsa.

Fry the mushrooms in olive oil in an ovenproof pan for 2 to 3 minutes per side.