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Easy Portabella Mushroom Caps with Goat Cheese
Kathie Clane

Easy Portabella Mushroom Caps with Goat Cheese

Savory portabella mushroom caps stuffed with creamy goat cheese and herbs, baked until golden and flavorful.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Vegetarian
Calories: 163
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Clean the mushroom caps with a damp cloth and remove stems. Gently scoop out gills if desired.
  3. In a bowl, mix goat cheese, breadcrumbs, parsley, garlic, salt, and pepper until well combined.
  4. Brush the mushroom caps lightly with olive oil.
  5. Divide the cheese mixture evenly among the mushroom caps, pressing gently to pack it in.
  6. Place stuffed mushrooms on a baking sheet lined with parchment paper.
  7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  8. 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.