Earlier in the week some of my best girlfriends, Allison, Niky, Alex, and I went to see Blue Valentine!
The movie was great, however also very real. Not the romantic comedy I thought it would be! Michelle Williams and Ryan Gosling did an awesome job and I heard they even improvised some of the scenes!
After the movie we went to a local Russian Hill wine bar called Black Sheep. Brought us right back to one of our favorite bars in SLO (San Luis Obispo)!
We all brought dinner to eat during the movie. Allison brought a Portobello Burger from La Boulange and it looked delicious! I was quite jealous!
So I decided to recreate my own version of a Portobello Burger. With goat cheese of course!
This meal is perfect for meat eaters and vegetarians alike!
I mixed the goat cheese with salt, pepper, lemon juice, chopped basil, and a little bit of honey. The combination of the crispy ciabatta, savory balsamic/garlic portobello, slightly sweet and tangy goat cheese and fresh tomato and micro greens was amazing!
Soak the portobello mushroom in balsamic vinegar, salt, pepper, and garlic
Roast some veggies as a side. I roasted asparagus with salt, pepper, and olive oil.
I got this cute container from my Mom for Christmas! Perfect for leftover tomatoes! She also bought me a red onion and garlic container. It's a great way to reduce my Ziploc bag consumption :)
I seared the portobello mushroom in a saute pan and then finished cooking the mushroom in the oven with the asparagus.
Time to assemble!
I hope you all have a great weekend! I am off to the mountains to go skiing at Heavenly!
Portobello and Goat Cheese Burger
1 Portobello Mushroom
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
1 Garlic Clove Chopped
1 Big Spoonful of Goat Cheese
1 tsp Honey
1 Tbsp Fresh Squeezed Lemon Juice
1 Tbsp chopped Fresh Basil
2 tsp Dijon Mustard
Handful of Microgreens
1/2 Hothouse Tomato sliced
1 Roll Ciabatta slice in half and toasted
Preheat oven to 375˚ F. Soak portobello mushroom with garlic, salt, pepper, balsamic vinegar, and olive oil for at least ten minutes. Sear on both sides over medium heat in a saute pan. Remove from heat and place mushroom on a baking sheet and place in oven for about 10 minutes until cooked through.
Meanwhile mix goat cheese with honey, basil, salt, pepper, and lemon juice. Coat one half of toasted ciabatta with goat cheese. Coat other half with dijon mustard. Place cooked portobello on bottom half and top with tomato slices and microgreens. Top with other half of ciabatta and serve!