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Goat Cheese and Herb Stuffed Portobello Mushrooms
  • 4 large portobello mushrooms
  • 1/4 cup olive oil
  • 1/2 lemon , juiced
  • 1 shallot , finely chopped
  • 1 tsp garlic , finely chopped
  • salt and pepper
  • 4 oz goat cheese
  • 1/2 cup of roasted tomatoes (approx)
  • basil , finely chopped
  • chives , finely chopped
  1. Preheat boiler in your oven. Scrape out the bottom of the mushroom and gently wipe the top of the mushroom with a damp cloth to brush off all dirt. Place mushrooms upside down on a lined cookie sheet.
  2. Combine olive oil, lemon juice, shallot and garlic in a small bowl. Spoon mixture into mushrooms, spreading it evenly with the back of the spoon. Sprinkle with salt and pepper.
  3. Roast under broiler for 5-7 minutes, until mushroom edges begin to toast and the shallots and garlic look softened.
  4. Pull mushrooms from oven and change temperature to 375 degrees. Distribute the roasted tomatoes on the 4 mushroom caps. Crumble about 1 oz of goat cheese on each mushroom. Sprinkle with chopped herbs.
  5. Bake in the oven for about 10 minutes until the goat cheese softens and looks bubbly. Serve while still warm.