New England Chefs and Restaurant Owners: Share Your New England Recipe
Oven-Roasted Portobello Mushrooms
From Executive Chef Dan Dumont at the Spa at Wentworth By the Sea (New Castle, N.H.)
4 large portobello mushrooms, stems removed and chopped
5 oz. goat cheese (or Boursin)
1 tbs. olive oil plus 1 tsp for greasing pan
2 tbs. fresh basil, chopped
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tbs. breadcrumbs, preferably panko crumbs
Preheat oven to 375. Stir together chopped mushroom stems, goat cheese, 1 tbs. olive oil, basil, salt and pepper. Stuff mushroom caps with filling. Lightly grease a baking sheet with the 1 tsp. olive oil, then place the caps on the sheet, smooth side down. Top with breadcrumbs. Cover with foil and bake 30 minutes. Remove foil and bake 15 min. longer, until golden brown. 4 servings.
Per serving: 186 calories, 62% calories from fat 13 g fat, 7 g saturated fat, 22 mg cholesterol, 9 g protein, 9 g carbohydrate, 2 g fiber, 473 mg sodium.
Attention, New England restaurant owners and chefs: do you have a recipe that you would like to share with our VisitingNewEngland.com audience? If so, we'd love to hear from you! Our goal is to feature a wide variety of regional favorites (from traditional to contemporary dishes) from all six New England states. It could be New England clam chowder, Yankee pot roast, apple or wild Maine blueberry pie, a salmon or lobster dish, Boston baked beans -- anything that you feel has a New England connection.
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