Portobello Ragu with Goat Cheese Toasts
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 shallots, minced 1/4 C balsamic vinegar 1 T olive oil
2 C sliced portobello mushroom caps 2 T brown sugar 2 slices whole grain toast
1 clove garlic, peeled 2 T goat cheese salt and pepper to taste



1 Put shallots in a small bowl. Pour vinegar over the shallots, and let them soak for 10 minutes.
2 Heat olive oil in a medium size skillet over medium-high heat. Add the portobello caps, and saute for two minutes or until they darken in color and soften slightly.
3 Pour vinegar mixture over mushrooms, and allow the sauce to reduce slightly, about tow minutes. Add brown sugar and continue to cook until sauce is reduced by one-half and mushrooms are completely tender. Season with salt and pepper to taste, and remove from heat.
4 Toast bread, and, while still hot, rub each piece with fresh garlic. Spread 1 T goat cheese on each piece of toast and top with portobello mixture.

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