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Stacked ale mushrooms with arugula and goat cheese recipe! This 2-mushroom vegetarian dish is sure to please that beer lover in your life. SO GOOD! // Rhubarbarians

Stacked ale mushrooms with arugula and goat cheese

Stacked ale mushrooms with arugula and goat cheese recipe! This 2-mushroom vegetarian dish is sure to please that beer lover in your life.

Course Appetizer, entree, Main Course, main dish
Cuisine American
Keyword vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 521 kcal
Author Kristy Gardner

Ingredients

For the stacked mushrooms

  • 4 Tbsp extra virgin olive oil
  • 1 Pound button mushrooms, wiped with a damp cloth and quartered into 1-inch pieces
  • Course sea salt
  • 4 Portobello mushrooms, wiped with a damp cloth and stemmed
  • Freshly ground black pepper
  • 1 cup amber ale
  • 3 Tbsp unsalted butter
  • 3 cups arugula
  • 1/2 cup crumbled soft goat cheese
  • Optional: madeira wine balsamic reduction (see below) and bread crumbs

Optional: Madeira wine balsamic reduction

  • 1 cup dry madeira wine
  • 2 cups balsamic vinegar
  • 1 Tbsp sugar

Instructions

For the stacked mushrooms

  1. Drizzle 2 Tbsp of the oil into a large frying pan over medium heat. When hot, add the button mushrooms. Season well with salt. Saute until cooked through and golden, about 20 minutes

  2. As they cook, preheat your oven to 400 degrees F. Divide the remaining 2 Tbsp of oil among the portobello mushrooms and rub each with oil on both sides. Season well with salt and pepper. Place in a rimmed baking dish, gills down. Bake for 10 minutes, flip the portobellos, and bake for a further 5-7 minutes, until tender. Remove from the oven and set aside.

  3. Add the amber ale and the butter to the sauteed mushrooms. Raise the heat to medium-high and poach the mushrooms until the liquid has mostly dissipated and mushrooms are fragrant. Taste and adjust the seasoning, if necessary.

  4. Remove from the heat and toss with the arugula, half of the goat cheese, and a pinch of salt and pepper.

  5. To serve, place a portobello mushroom on a plate and gently stack a big handful of the button mushroom mixture on top. Crumble the remaining goat cheese on top of the stacks, and if using, finish with the madeira wine balsamic reduction and coarse bread crumbs.

For the madeira wine balsamic reduction

  1. Place the wine, vinegar, and sugar in a medium saucepan over medium heat. 

  2. Bring to a simmer and reduce to 1 cup, or until it's thick enough to coat the back of a spoon.

Nutrition Facts
Stacked ale mushrooms with arugula and goat cheese
Amount Per Serving (1 portobello cap)
Calories 521 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g60%
Cholesterol 36mg12%
Sodium 158mg7%
Potassium 923mg26%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 28g31%
Protein 12g24%
Vitamin A 915IU18%
Vitamin C 5mg6%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.