Name: Easy Portabella Mushroom Caps with Goat Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 4 large portabella mushroom caps; 6 oz goat cheese, softened; 2 tbsp breadcrumbs; 2 tbsp fresh parsley, chopped; 1 clove garlic, minced; 1 tsp olive oil; ½ tsp salt; ½ tsp black pepper; Optional: balsamic glaze, for drizzling

These Easy Portabella Mushroom Caps with Goat Cheese make for an irresistible appetizer or light dinner. The large, meaty mushroom caps are stuffed with a creamy blend of tangy goat cheese, fresh herbs, and breadcrumbs, then roasted to perfection. Their rich, earthy flavor pairs beautifully with the bright, herby filling, creating a balanced dish that’s both elegant and simple to prepare. Perfect for entertaining or as a vegetarian main, these stuffed mushrooms are customizable and versatile. Serve them as-is, or add a drizzle of balsamic glaze for extra depth. Minimal ingredients and effort yield a dish bursting with flavor!

Recipe Tips and Tricks

Clean mushrooms with a damp cloth, not water, to avoid sogginess.
Experiment with different cheeses like feta or cream cheese for variation.
Pre-roast the caps if they release too much liquid during cooking.
Add chopped walnuts for a crunchy texture.
Pair with a fresh side salad or crusty bread for a complete meal.

Yield: 4 servings

Easy Portabella Mushroom Caps with Goat Cheese

Savory portabella mushroom caps stuffed with creamy goat cheese and herbs, baked until golden and flavorful.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

4 large portabella mushroom caps
6 oz goat cheese, softened
2 tbsp breadcrumbs
2 tbsp fresh parsley, chopped
1 clove garlic, minced
1 tsp olive oil
½ tsp salt
½ tsp black pepper
Optional: balsamic glaze, for drizzling

Instructions

Preheat the oven to 375°F (190°C).
Clean the mushroom caps with a damp cloth and remove stems. Gently scoop out gills if desired.
In a bowl, mix goat cheese, breadcrumbs, parsley, garlic, salt, and pepper until well combined.
Brush the mushroom caps lightly with olive oil.
Divide the cheese mixture evenly among the mushroom caps, pressing gently to pack it in.
Place stuffed mushrooms on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
Let cool for 5 minutes. Drizzle with balsamic glaze if desired and serve warm.

Notes

These can be made ahead and reheated for convenience.
Vegan options include substituting goat cheese with cashew cream or vegan cream cheese.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 163Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 519mgCarbohydrates 8gFiber 1gSugar 4gProtein 10g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.