Easy Portabella Mushroom Caps with Goat Cheese
Savory portabella mushroom caps stuffed with creamy goat cheese and herbs, baked until golden and flavorful.
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.
