Cajun Vegetarian Snack Delight: Grilled Stuffed Portobello Mushrooms with Spicy Arugula Salad

Allergens

Dairy (goat cheese)

Ingredients

• 4 large Portobello mushrooms, cleaned and stems removed
• 1 cup crumbled goat cheese
• 2 cups baby arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon Cajun seasoning
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium high heat.
2. In a large bowl, mix together goat cheese, salt, and pepper.
3. Gently remove the gills from the Portobello mushrooms using a spoon or small knife.
4. Spread a generous amount of seasoned goat cheese into each mushroom cap.
5. Place stuffed mushrooms on the preheated grill, gill side up, and cook for 6 8 minutes until tender.
6. In a separate bowl, whisk together lemon juice, olive oil, Cajun seasoning, salt, and pepper to taste.
7. In a large salad bowl, combine arugula, cherry tomatoes, red onion, and fresh basil leaves.
8. Drizzle the dressing over the arugula salad and toss gently to coat.
9. Remove mushrooms from the grill and allow them to cool slightly before plating.

Chef’s Insight

The contrast between the creamy goat cheese and the zesty arugula salad creates a perfect balance of flavors that will leave your taste buds dancing.

Notes

Serve with a side of crusty bread to mop up the delicious dressing.