STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
These amazing stuffed portobello mushrooms are topped with marinara sauce, spinach, and crispy goat cheese medallions. A delicious and easy vegetarian main course that is sure to be a crowd pleaser! Substitute gluten free breadcrumbs to make gluten free. Note: While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches wide and have slightly deeper caps for filling. This will make them easier to stuff.
Provided by Laura / A Beautiful Plate
Categories Healthy and Light
Time 1h
Number Of Ingredients 14
Steps:
- Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
- Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
- Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
- Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
- Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
- Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
- Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Carbohydrate 21 g, Protein 10 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 778 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g
PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES
Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Vegetable
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.
FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS
Steps:
- Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
- In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
- Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
- When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
- Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
GOATS CHEESE AND PORTABELLO MUSHROOMS
Mushrooms
Provided by Smellyhat
Time 30m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Pre Heat oven to 220 degrees celcius
- Place the Portobello onto a baking tray and remove the Gills from the mushroom. Drizzle Olive Oil into the inside of the portobello and place the goat cheese inside the portobello.
- Bake this in the oven for about 20 mins
- Suette the button mushrooms in a small amount of olive oil until cooked
- Place lettuce onto the plate and the Portobello ontop of this. Sprinkled the button mushrooms around the plate and finish with a small drizzle of olive oil
GOAT CHEESE MUSHROOMS
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE
Categories Mushroom Marinate Roast Vegetarian Lunch Goat Cheese Parmesan Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- For marinated mushrooms:
- Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
- For filling:
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
- Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
The filling can be made up to 2 days ahead of time and refrigerated. Rewarm the filling before stuffing the mushrooms.
Provided by Chef mariajane
Categories Vegetable
Time 1h
Yield 8 stuffed mushrooms
Number Of Ingredients 16
Steps:
- Adjust oven rack to upper middle portion, place rimmed baking sheet on rack, and heat oven to 400°F Using sharp knife, cut 1/4 inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface(non-grill side) of 8 mushrooms. Dice remaining 2 mushroom caps and reserved stems into 1/2 inch pieces; set aside (you should have about 3 cups).
- Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoons salt. Carefully place caps, grill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown edges, 8-12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8-12 minutes longer. Remove mushrooms from oven and heat broiler,.
- Meanwhile, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high until spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.
- Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 1 1/2 cups). Heat 1 tablespoons oil and 1 tablespoons butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and 1/4 teaspoons salt; cook, stirring frequently, until golden brown, 5-8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towel.
- Return now-empty skillet to medium-high heat, Add remaining tablespoons oil and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4-6 minutes longer. Transfer to medium bowl.
- Add remaining tablespoons butter and onions to skillet; cook stirring occasionally, until onions are light brown, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1-2 minutes. Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1-2 minutes. Remove from pan, stir in lemon juice, and season with salt and pepper to taste.
- Flip caps, grill side up and distribute filling evenly among mushroom caps; top each with 2 Tbsp bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1-2 minutes. Serve immediately.
- NOTE: For some reason, I cannot get the recipe to show the mushrooms as Portobellos - only portabella!
Nutrition Facts : Calories 388.6, Fat 26.8, SaturatedFat 8.4, Cholesterol 29, Sodium 164.1, Carbohydrate 18.1, Fiber 4.2, Sugar 4.9, Protein 10.2
GRILLED MUSHROOMS WITH GOAT'S CHEESE
This autumnal dish is so easy to make - try serving it with crusty bread and a side salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
- Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
- When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium
More about "goats cheese and portabello mushrooms recipes"
ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, AND …
From foodandwine.com
4/5 Servings 4
- In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
- In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
- In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
PORTOBELLO MUSHROOMS WITH GOAT CHEESE RECIPE - TODAY
From today.com
4.4/5 (48)Category Entrées,Side DishesAuthor Ali RosenTotal Time 15 mins
GOAT CHEESE STUFFED PORTOBELLO MUSHROOM CAP PIZZAS
From lepetiteats.com
TURKEY AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOMS - NINA …
From ninacheriefranklin.com
EASY MUSHROOM AND GOAT’S CHEESE WELLINGTONS WITH PARSLEY PESTO
From easycheesyvegetarian.com
PORTOBELLO MUSHROOMS WITH GOAT CHEESE AND HAM RECIPE - EAT …
From eatsmarter.com
STEAK & GOAT CHEESE STUFFED PORTOBELLO MUSHROOMS
From bsinthekitchen.com
FRENCH ONION, GOAT CHEESE & BACON STUFFED PORTOBELLO MUSHROOM
From bsinthekitchen.com
STUFFED PORTOBELLO MUSHROOMS WITH GOATS CHEESE RECIPES
From yummly.com
STUFFED PORTOBELLO MUSHROOMS WITH ROAST TOMATOES AND …
From afoodcentriclife.com
GOAT CHEESE AND PORTOBELLO EMPANADITAS | KING ARTHUR …
From kingarthurbaking.com
PORTOBELLO MUSHROOMS STUFFED WITH HERBED GOAT CHEESE
From lcbo.com
BAKED MUSHROOMS WITH GOATS' CHEESE | STARTER RECIPES
From goodto.com
PORTOBELLO MUSHROOM, BEETROOT AND GOAT’S CHEESE BURGERS
From madewithmushrooms.com
PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICH RECIPE
From foodchannel.com
GRILLED MUSHROOMS WITH GOATS' CHEESE AND BEETROOT AND WALNUT …
From bbc.co.uk
10 BEST PORTOBELLO MUSHROOM WITH GOAT CHEESE RECIPES | YUMMLY
From yummly.co.uk
PORTOBELLO MUSHROOM AND GOATS CHEESE PARCELS | DINNER RECIPES
From goodto.com
PORTOBELLO MUSHROOM & GOAT'S CHEESE TART
From thecookaway.com
ROASTED PORTOBELLO MUSHROOMS WITH BEETS & GOAT CHEESE
From auntnellies.com
BAKED PORTOBELLO MUSHROOMS WITH GOAT CHEESE - CUISINE WITH ME
From cuisinewithme.com
GOAT’S CHEESE AND ROASTED VEG PORTOBELLO MUSHROOMS
From silversurfers.com
FRENCH GOATS' CHEESE ON MUSHROOMS | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
GOAT CHEESE MELTED OVER PORTOBELLO MUSHROOM “BUNS” - GLOW …
From glowkitchen.com
GRILLED CHIMICHURRI PORTOBELLOS WITH GOAT CHEESE MASHED …
From pinchofyum.com
PORTOBELLO MUSHROOM & GOAT'S CHEESE WELLINGTON - FEED YOUR SOLE
From feed-your-sole.com
GOAT CHEESE AND PORTOBELLO MUSHROOM LASAGNA RECIPE - EAT …
From eatsmarter.com
SPINACH AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOM
From delightfulmomfood.com
PORTOBELLO AND GOAT CHEESE PASTA RECIPE - TODAY
From today.com
PORTOBELLO MUSHROOM & GOAT CHEESE PIZZA – DELCO FOODS
From delcofoods.com
BEST PORTOBELLO MUSHROOM RECIPES | MARTHA STEWART
From marthastewart.com
PORTOBELLO MUSHROOM RECIPE - THERESCIPES.INFO
From therecipes.info
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
From dashofdelight.recipes
GOAT CHEESE-STUFFED PORTOBELLO RECIPE - HOME CHEF
From homechef.com
PORTOBELLO MUSHROOMS RAVIOLI WITH SPINACH AND GOAT CHEESE
From olivieri.ca
GOAT CHEESE STUFFED PORTOBELLO MUSHROOMS - RUNNING IN A SKIRT
From runninginaskirt.com
PORTABELLO MUSHROOM AND GOAT CHEESE OMELET RECIPE - LOS …
From latimes.com
SPINACH AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOMS
From runninginaskirt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love