Mushroom And Goat Cheese Panzanella Recipe

Name: Mushroom And Goat Cheese Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup day-old ciabatta or sourdough bread, cut into cubes; 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided; 1 tablespoon unsalted butter; 1/2 medium shallot, thinly sliced; Salt, to taste; Freshly ground black pepper; 1 clove garlic, finely minced; 1 cup portobello mushrooms, diced; 1 teaspoon fresh thyme; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon plus 1 teaspoon red wine vinegar; 1-2 ounces crumbled goat cheese

Servings: persons

1 cup day-old ciabatta or sourdough bread, cut into cubes
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 tablespoon unsalted butter
1/2 medium shallot, thinly sliced
Salt, to taste
Freshly ground black pepper
1 clove garlic, finely minced
1 cup portobello mushrooms, diced
1 teaspoon fresh thyme
1 tablespoon chopped flat-leaf parsley
1 tablespoon plus 1 teaspoon red wine vinegar
1-2 ounces crumbled goat cheese

1
Preheat oven to 425u00b0F. Place bread cubes on a baking sheet and bake for 5-10 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and allow to cool.
2
In a medium saute pan, heat 1 tablespoon olive oil and butter over medium heat. Add shallot and cook for 2-3 minutes until softened. Season with salt and pepper. Add garlic and cook another 1-2 minutes. Add mushrooms and cook for about 5 minutes, until softened. Add thyme and parsley and stir to combine. Add to bread and toss together. Add remaining olive oil and red wine vinegar toss to combine.
3
Let stand at room temperature for 5-10 minutes to allow flavors to blend together. Top with goat cheese just before serving.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup day-old ciabatta or sourdough bread, cut into cubes, 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided, 1 tablespoon unsalted butter, 1/2 medium shallot, thinly sliced, and more.

Yes, Mushroom And Goat Cheese Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Goat Cheese Panzanella

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