Caramelized Apple and Goat Cheese Tartines & Stuffed Mushrooms with Wild Rice and Goat Cheese

*courtesy of January 2008 issue of Vegetarian Times*

Caramelized Apple and Goat Cheese Tartines
30 minutes or fewer, Serves 4

Instead of making pancakes for Sunday supper, serve these dessert-like sandwiches that get their fiber from hearty walnut-raisin bread and their protein from a slathering of goat cheese.

1/2 Tbs. unsalted butter
1 crisp apple, such as Braeburn or Red Delicious, peeled and cut into 1/2-inch thick slices
1 1/2 Tbs. prepared caramel sauce
1/4 tsp. lemon juice
Pinch pumpkin pie spice
4 Tbs. soft goat cheese, divided
4 slices walnut-raisin bread, toasted

1. Melt butter in skillet over medium heat. Add apple, and cook 4 to 5 minutes on each side, or until browned. Stir in caramel sauce, lemon juice and pumpkin pie spice. Remove from heat.

2. Spread 1 Tbs. goat cheese on each slice of walnut-raisin toast. Spoon apple mixture over top.


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Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese
Serves 4
Mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap and refrigerated.

2 Tbs. olive oil, divided
1 small onion, finely chopped (1 cup)
6 oz. button or white mushrooms, chopped (1 1/2 cups)
1 clove garlic, minced (1 tsp.)
1/4 tsp. salt
1 cup cooked wild rice
2 oz. herbed goat cheese, crumbled (1/2 cup)
4 large portobello mushrooms, stems and gills removed
12 cherry tomatoes, halved
2 Tbs. lemon juice
4 tsp. fine breadcrumbs, divided
Chopped fresh parsley, for garnish

1. Preheat oven to 425 degrees. Coat baking sheet with cooking spray.

2. Heat large, deep skillet over medium heat. Add 1 Tbs oil, and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in button mushrooms, garlic, and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of liquid is evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat, and stir in goat cheese.

3. Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos.

4. Place stuffed portobellos on baking sheet greased with remaining 1 Tbs oil, and sprinkle each with 1 tsp breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle with parsley.