Today, I have a recipe inspired by a dish I had recently at one of my favorite Tampa restaurants, Rooster & the Till. Walmart teamed up with Chef Ferrell Alvarez to promote locally grown produce in select Walmart stores throughout Florida. It is pretty neat to see a well-known chef in the area shopping at the same place regular people like me shop at for food! In Tampa, Walmart supplies the same white, baby bella/cremini and portabella mushroom caps from Monterey Mushrooms® of Zellwood, FL that Chef Ferrell Alvarez used for his tartine which is pictured a couple photos below!
The tartine was one of many items we ordered! If you have never been to Rooster & the Till, I HIGHLY recommend to everyone! They have something to satisfy anyone!
I decided to take his main ingredients to make my own salad because I have been on a salad kick lately! The five main ingredients for the tartine included Monterey Mushrooms® from Walmart, balsamic vinegar, goat cheese, ciabatta bread, and greens.
I actually got a couple of different Monterey mushrooms packages when I went shopping at Walmart since I am a HUGE mushroom fan. I love buying fresh local veggies and I never knew Monterey Mushrooms® was a local farm!
My recipe is for one serving, so feel free to multiply as needed! I love eating this for a quick healthy lunch! Its low carb but packed with flavor from the goat cheese and white balsamic vinegar!
- 3 Monterey Mushrooms Organic Whole Baby Bellas
- Goat Cheese (any flavor or kind)
- Ciabatta Bread (left over piece)
- Avocado Oil Spray
- 1/8 c Olive Oil
- 1 tbsp White Balsamic Vinegar
- Italian Seasonings
- Mixed Greens
- Radish (optional)
Goat Cheese Stuffed Mushroom Salad Recipe
- Wash and take the stems out of the mushrooms.
- Spray the mushroom caps with avocado oil and put them in an air fryer at 375 degrees Fahrenheit for 7 minutes.
- While mushroom caps are cooking do a quick sauté of the stems (or nuke them in the microwave for a minute). Then put the cooked stems with the vinegar and olive oil in a food processor (I use a Ninja blender). Add salt, pepper, and Italian seasonings to taste. This will be the salad dressing.
- When the mushroom caps are warm, add as much goat cheese you want in each cap. Also crumble up some of the ciabatta bread and sprinkle on top. Give the tops a good spray with avocado oil and place them back in the air fryer on 400 degrees or higher for 3 minutes or until the bread crumbs look toast.
- Add greens and sliced radishes to a plate. Place mushroom dressing and stuffed mushrooms on top and enjoy!
Also fun fact, five chefs recognized by the James Beard Foundation as Best Chef Semifinalists, along with five farms in five cities across the U.S., are participating in an innovative culinary program called “Rediscovering America.” The program aims to showcase Walmart’s commitment to supporting local farmers, as well as chefs both in our restaurants and our homes.
The chefs are also being filmed for a documentary series developed and produced by FactoryMade, the co-creator and executive producers of television network El Rey Network and groundbreaking Mexican wrestling league Lucha Underground.
This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.