Goat Cheese Stuffed Portobello Mushrooms

 

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I do love me some mushrooms. Portobellos are my favorites. We don’t have them often, but when we do, they’re a treat that feels decadent and special. When I have creamy goat cheese AND portobellos on hand at the same time, well… you know what I’m going to make – these incredibly delicious but oh-so-easy goat cheese stuffed portobellos!

You probably already guessed I make my own goat cheese, and if you’d like to make your own, check out this post on making chevre.

This simple cheesy filling can also be used in bite-sized mushrooms for appetizers or party snacks. And if you’re gluten free, you can skip the bread crumb topping, and they’ll still be knock-your-socks-off scrumptious.

Goat Cheese Stuffed Portobello Mushrooms

Savory portobello mushrooms stuffed with creamy seasoned goat cheese and topped with toasted Italian bread crumbs. So delicious, and yet so easy!

Course Appetizer, Main Course, Side Dish
Servings 4 servings

Ingredients

  • 4 large portobello mushrooms stems and gills removed
  • cooking spray
  • 1/2 cup Italian bread crumbs
  • 1 tbsp butter
  • 1 cup goat cheese
  • 1 tsp lemon juice
  • 1 tbsp chives chopped
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350*.

  2. Clean mushrooms, remove stems, and use a spoon to scrape out the dark gills. Spray the mushrooms with cooking spray and place them stem-side up on a foil-lined cookie sheet. Sprinkle with pepper. Bake for 8 minutes.

  3. Melt 1 tablespoon butter in a small pan and toss the Italian bread crumbs in the butter. Set aside.

  4. In a small bowl, mix together the cup of goat cheese, 1 teaspoon of lemon juice, 1 tablespoon chopped chives, and salt and pepper to taste.

  5. Remove mushrooms from oven. Top each mushroom with 1/4 cup of the cheese mixture and sprinkle with toasted seasoned bread crumbs. Return them to the oven and bake an additional 5 - 7 minutes or until the mushrooms are tender.

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