The combination of flavors is absalutely fabulous with the sweetness of the caramelized onions and the creaminessÂ of the goat cheese and the earthiness of the mushrooms.Â ServeÂ a perfect appetizer for two.
2 portabella mushrooms, gills removed if needed seeÂ 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)
Nonâ€“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 degreesÂ for 25 minutes. Heat extra virgin olive oil in a medium skillet over medium high heat. Add sliced onions and sautÃ© until translucent. Add sugar and sautÃ© 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 degreesÂ 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),Â Â Pedroncelli Pinot Noir (Russian River Valley, California), Bogle Vineyards Pinot Noir (Russian River Valley) or Masi Modello Delle Venezie (Italy).