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!
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
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Preheat oven to 350*.
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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.
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Melt 1 tablespoon butter in a small pan and toss the Italian bread crumbs in the butter. Set aside.
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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.
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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.