This is an easy and tasty recipe that can serve as
a lunch or as a (large) appetizer.
per person, you'll need:
- 1 (not too big) portobello
- 1 small/medium red onion
- 0,5 tablespoon brown sugar
- 3 tablespoons balsamic vinegar
- 2 to 3 tablespoons of pine nuts
- 1 piece of goats cheese (about 18 grams/0.65 ounces)
- 1 square of puff pastry
- 1 tablespoon of olive oil
- black pepper (to taste)
and 1 egg to make an egg wash for the puff pastry
made some really bad pictures, so you got to trust me that this
indeed tastes really great ;-)
Anyway, chop up the onion(s) heat up the oil and slowly soften the onion in the oil.
Roast the pine nuts and add them to the onions, then add the sugar and the balsamic vinegar
and stir it all while on medium heat, let the vinegar evaporate (don't worry, it will not end up
as sour as it smells...that's the acid escaping your pan)
When the liquid is syrupy, turn of the heat and add a bit of ground black pepper.
Remove the stalk from the portobello and fill the mushroom with the onion mixture.
Put the goats cheese on top with a little extra ground black pepper, and let it cool down a bit while you defrost the puff pastry.
Also, preheat your oven to 200 degrees Celcius.
When the puff pastry is defrosted, the oven is heated and the onion mixture is cooled down,
wrap the top of the portobello with the puff pastry and use the egg wash to make sure
it comes out of the oven nice and shiny after 20 minutes:
Hope you'll like it as much as I did! :-)