Recipe: Portobello Dumplings with Goat Cheese Sauce

Portobello Dumplings with Goat Cheese Sauce

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    • 3 large Portobello mushroom caps
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon minced garlic
    • 1/4 cup extra virgin olive oil
    • salt to taste
    • pepper to taste
    • 1/4 tsp. crushed red pepper flakes, or to taste
    • 5 green onions, sliced thin
    • 3 ounces Redwood Hill Farm Chevre
    • 24 won ton skins
    • 1 tablespoon butter


    1. Mix together vinegar, oil, garlic, salt, pepper and crushed red pepper.
    2. Remove stems from mushrooms and marinate in the oil mixture for about 30 minutes.
    3. Grill over coals or on a grill pan for about 4 minutes on each side.
    4. Cut into a small dice and mix with the cheese and onions.
    5. Place a heaping teaspoon of filling in the center of each won ton skin and wet edges with water.
    6. Fold into a triangle and wet tip of long ends to seal together forming a dumpling.
    7. Steam for 5 minutes.
    8. Saut� one side of the dumpling in butter to brown.
    • Course: Entrée