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4.7 from 9 votes

Roasted Portobellos and Asparagus with Goat Cheese Sauce

Roasted Portobellos & Asparagus with Goat Cheese Sauce, a simple vegetarian entree or side dish recipe. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 247 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound asparagus - thicker, larger stalks work best
  • 4 portobello mushroom caps
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon butter
  • 1/2 tablespoon cornstarch or potato starch
  • 1/2 cup lowfat milk
  • 1/4 teaspoon crushed garlic
  • 3 ounces goat cheese (use cheese made with a vegetarian rennet to keep vegetarian)
  • Dash cayenne
  • 1 1/2 tablespoons pine nuts
  • 1 1/2 tablespoons fresh chopped flat leaf parsley
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Toast the pine nuts in a skillet over medium heat for a few minutes, stirring continuously, till they turn golden brown and aromatic.
  2. Trim off the tough, thick end of each asparagus stalk. Line a baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus with salt and pepper.
  3. Line another baking sheet with foil. Remove the stems from the portobello caps. Rub the tops and bottoms of the caps with 1/2 tbsp of olive oil per cap. Sprinkle the caps with salt and pepper.Place the baking sheets in the oven. Roast the mushrooms and asparagus for about 15 minutes till the vegetables are tender and cooked through. The asparagus may cook faster than the mushroom caps depending on how thick they are.
  4. While vegetables are roasting, make the sauce. In a small saucepan, melt butter over medium heat. Whisk in the cornstarch or potato starch till a buttery paste forms.
  5. Whisk in the milk and garlic, stirring constantly, till the milk gets hot and begins to thicken and bubble around the edges.
  6. Whisk in the goat cheese and cayenne till the goat cheese is melted and the sauce is creamy. Season with salt to taste (I use about 1/4 tsp). Turn the sauce to low and keep it warm till ready to serve.
  7. When the vegetables are cooked, remove them from the oven. Drain off any excess liquid from the mushrooms. Slice the mushroom caps into 10-12 slices each. Slice the asparagus spears into 3 pieces each. Place the warm vegetables in a bowl and toss to combine.
  8. Whisk the sauce again, breaking apart any thin skin that has formed on top. Pour the warm sauce over the vegetables. Sprinkle with toasted pine nuts and chopped parsley. Serve warm. The sauce will only look "pretty" for a few minutes, so sauce the dish just before serving. Over time the sauce will thin out over the warm vegetables, and will look less opaque-- but don't worry. Though it won't look as pretty, it will still taste amazing.

Notes

  • You will also need: 2 baking sheets, foil (optional), small saucepan

Nutrition Information

Calories 247kcal (12%) Carbohydrates 10g (3%) Protein 9g (18%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 15mg (5%) Sodium 115mg (5%) Potassium 598mg (17%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1270IU (25%) Vitamin C 8.3mg (9%) Calcium 95mg (10%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 10g 3%
Protein 9g 18%
Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 15mg 5%
Sodium 115mg 5%
Potassium 598mg 13%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1270IU 25%
Vitamin C 8.3mg 9%
Calcium 95mg 10%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.