Marinated Portobello Puff Pastry with Caramelized Onions and Creamy Goat Cheese

Yeah, you read that right.

I know, I’m not always the best at coming up with fun creative names for my recipes but hey, at least you have an idea of what you’re getting into!

And this is definitely something you want to get into.



Like oh my jesus is this good.

Hello sweet and tangy.

My favorite combo- I mean, balsamic is everything.  It is a magical thing that makes just about everything better.  Especially when you cook it down and reduce it.  So pretty much, if you hear me describe a recipe of mine as “sweet and tangy”, it’s gonna have balsamic.

So anyway, you have these amazing savory, tangy marinated mushrooms, mixed in with caramelized onions that are super sweet and delicious, finished off with creamy goat cheese and some greens for good measure and you’ll have yourself one happy camper!

Marinated Portobello Puff Pastry with Caramelized Onions and Creamy Goat Cheese

Makes 1 Puff Pastry Tart

1 Thawed Puff Pastry


1 Large Portobello

1/4 tsp Onion Powder

3 TBSP Balsamic Vinegar 

1 TBSP Olive Oil

1/2 tsp Herbs du Provonce

1 TBSP Butter


1 1/2 Medium Yellow Onions

1 TBSP Butter

1 TBSP Oil


2 oz Goat Cheese

1 Sprig Fresh Rosemary

Extra Virgin Olive Oil

Arugula or Sprouts

Mushrooms: Slice your portobello into 1/4 inch thick slices.  In a large dish toss mushrooms in with all ingredients except butter.  Set aside to marinate for 15-20 minutes.  Once onions are done, add butter to a pan (I reused my onion pan) and heat on medium until it starts to melt.  Add mushrooms and marinade.  Cook for 10 minutes until mushrooms have cooked down.  Remove mushrooms and reserve remaining marinade in pan.  Let the marinate simmer and cook down, stirring with a wooden spoon constantly.  After marinate is has cooked down to half, remove from heat and set aside.

Onions: Slice your onion into thin strips (1/4 inch).  Heat a large pan on medium and add butter and oil.  Once it has melted, add onions in a single layer.  Toss around to coat and reduce heat to low.  Sauté for 40-45 minutes, stirring and moving constantly until onions are caramelized.   In the last 5 minutes, add 2 TBSP of water to deglaze the pan and let the onions soak it all up.  Remove from pan and set aside (For more detailed instructions and a step by step tutorial on what is happening over time, go here.)

Assembly: Preheat oven to 350°.   Roll out your thawed puff pastry.  Add mushrooms to the bottom, layer caramelized onions on top and bake in the oven for 15 minutes.  Once puff pastry is cooke through, remove from the oven, crumble goat cheese on top, greens and drizzle with olive oil and remaining marinade.

Serve and devour! 

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