Roasted Portobellos & Asparagus...Roasted Portobellos & Asparagus with Goat Cheese Sauce

Name: Roasted Portobellos & Asparagus with Goat Cheese Sauce
Prep time: 16 min
Cook time: 40 min
Total time: 56 min
Yield: 2 Persons
Ingredients: 1 bunch asparagus (about 1 lb.) - thicker, larger stalks work best; 2 baking sheets, foil (optional), small saucepan; 1/2 tbsp butter; Dash of cayenne; 3 tbsp extra virgin olive oil; 1 1/2 tbsp fresh chopped flat leaf parsley; 1/4 tsp crushed garlic; 3 oz goat cheese; 1/2 cup lowfat milk; 1 1/2 tbsp pine nuts; 4 portobello mushroom caps; 1/2 tbsp cornstarch or potato starch

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Cuisine

International

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Servings

2 Persons

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Prep Time

16 Minutes

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Cook Time

40 Minutes

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Difficulty

Medium Level

Roasted Portobellos & Asparagus with Goat Cheese Sauce takes around 40 minutes from beginning to end. This recipe serves 2. This main course has 499 calories, 20g of protein, and 40g of fat per serving. For $6.23 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It is brought to you by Tori Avey. 36 people have made this recipe and would make it again. A mixture of pine nuts, goat cheese, potato starch, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a great spoonacular score of 94%. If you like this recipe, you might also like recipes such as BRUSCHETTA STUFFED PORTOBELLOS, Roasted Delicata Squash With Farro, Roasted Red Onions, Goat Cheese & Arugula, and Chicken and Roasted Broccoli Salad With Goat Cheese.

DeliciousTastyWell Prepared

Ingredients

•1 bunch asparagus (about 1 lb.) - thicker, larger stalks work best

•2 baking sheets, foil (optional), small saucepan

•1/2 tbsp butter

•Dash of cayenne

•3 tbsp extra virgin olive oil

•1 1/2 tbsp fresh chopped flat leaf parsley

•1/4 tsp crushed garlic

•3 oz goat cheese

•1/2 cup lowfat milk

•1 1/2 tbsp pine nuts

•4 portobello mushroom caps

•1/2 tbsp cornstarch or potato starch

Cooking Instructions

01
Preheat oven to 425 degrees F. Toast the pine nuts in a skillet over medium heat for a few minutes, stirring continuously, till they turn golden brown and aromatic.Trim off the tough, thick end of each asparagus stalk. Line a baking sheet with aluminum foil for easier cleanup, if desired.
02
Spread asparagus out on ungreased baking sheet.
03
Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil.
04
Sprinkle the asparagus with salt and pepper.Line another baking sheet with foil.
05
Remove the stems from the portobello caps. Rub the tops and bottoms of the caps with 1/2 tbsp of olive oil per cap.
06
Sprinkle the caps with salt and pepper.
07
Place the baking sheets in the oven. Roast the mushrooms and asparagus for about 15 minutes till the vegetables are tender and cooked through. The asparagus may cook faster than the mushroom caps depending on how thick they are. While vegetables are roasting, make the sauce. In a small saucepan, melt butter over medium heat.
08
Whisk in the cornstarch or potato starch till a buttery paste forms.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023