Recipe from Amy Cotler
Ingredients
4-6 portabello mushrooms
1/3 cup olive oil
1 garlic clove, minced (or to taste)
1 teaspoon fresh thyme leaves, or a generous pinch of dried thyme
salt and pepper to taste
Around 1/4 cup (or 2 ounces) goat cheese
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 handfuls of mesclun or any baby greens (about 3 ounces) OR 12 ounces of cooking greens, such as spinach, stems removed
1/4 cup of finely diced carrots, or yellow and red peppers
4 slices of baguette
Instructions
Preheat the oven to 350 degrees F. Remove the mushroom stems and discard, rinse caps very briefly and dry well. Toss mushroom caps with 1/4 cup olive oil, then sprinkle with garlic, thyme, and salt and pepper to taste. Let sit for 5-20 minutes.
Turn cap side up and brush with any oil that drained off the mushrooms. Roast until the mushrooms are soft and moist, covering the pan loosely with foil. If they start to dry out, about 10-15 minutes. Remove from oven and turn gill side up with tongs. Leave the oven on. Using two spoons, drop a little goat cheese, about 1 teaspoon each, into the mushrooms. Leave on baking sheet.
Combine the balsamic and sugar in a small pot and boil, until reduced by almost 1/2, watching carefully during the final reduction so it doesn't burn. Set aside.
When you are ready to serve: place the cheese-filled mushrooms in the oven, just until the cheese is warm, 3-5 minutes. (Don't overheat, or the cheese will run.)
If using mesclun greens, equally divide the greens between 4 plates, or place in a ring on a large platter. If using cooking greens, heat a few tablespoons of oil in a wok in just a touch of garlic and toss the greens JUST until they BEGIN to wilt. Place on plates or a platter.
To serve, remove the mushrooms with a spatula, to top greens put in the center of the platter. Drizzle syrup decoratively over the salad, then sprinkle with carrots and peppers. Serve at once with baguette slices. (Bread can be toasted or cubed and toasted if you like.)