The combination of flavors is absalutely fabulous with the sweetness of the caramelized onions and the creaminess of the goat cheese and the earthiness of the mushrooms. Serve a perfect appetizer for two.
2 portabella mushrooms, gills removed if needed see technique How to Remove Portabella Mushroom Gills
2 tablespoons of extra virgin olive oil
4 thinly sliced cipollini onions
1 teaspoon of sugar
2 tablespoons of balsamic vinegar
2 tablespoons of fresh goat cheese
Garnish with a sprig of a fresh herb (optional)
Non–stick cooking spray
Remove gills from mushrooms if needed see technique How to Remove Portabella Mushroom Gills. Spray mushroom on both sides with non-stick cooking spray. Place flat side down into a baking dish. Cover with foil. Bake in a preheated oven at 375 degrees for 25 minutes. Heat extra virgin olive oil in a medium skillet over medium high heat. Add sliced onions and sauté until translucent. Add sugar and sauté until caramelized. Add balsamic vinegar and stir to a thick consistency. Remove from heat. Remove cooked mushrooms from oven. Top each mushroom with 1 tablespoon of fresh goat cheese and half of the cipollini onion mixture. Place on baking sheet and bake in preheated oven at 375 degrees for 5 minutes to melt cheese. Remove and garnish with basil or any other fresh herb if desired.
Try Parducci Family Farmed Pinot Noir (California), Pedroncelli Pinot Noir (Russian River Valley, California), Bogle Vineyards Pinot Noir (Russian River Valley) or Masi Modello Delle Venezie (Italy).