Stuffed Portobello Mushrooms with Goat Cheese and Balsamic Reduction
Portobello mushrooms make a fantastic meat-free main course, and this recipe stuffs them with a creamy goat cheese filling and tops them with a delicious balsamic reduction. These mushrooms are so good, even meat-eaters will be impressed!
Ingredients:
4 portobello mushrooms
4 ounces goat cheese
1/4 cup balsamic vinegar
1 tablespoon olive oil
Salt and pepper
Method:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the black gills with a spoon.
3. In a small bowl, mix together the goat cheese, balsamic vinegar, and olive oil. Season with salt and pepper to taste.
4. Stuff the portobello mushrooms with the goat cheese mixture.
5. Place the mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the cheese is golden brown and bubbly.
6. Serve immediately.
Potential changes & improvements:
If you want to add a bit more flavor to these mushrooms, try adding some chopped fresh herbs to the goat cheese mixture. Some good options include basil, thyme, or oregano.
For a bit of extra color and flavor, you could also top the mushrooms with some chopped sun-dried tomatoes before baking.
Works Well With…
These stuffed portobello mushrooms would be delicious served with a simple green salad and some crusty bread.
Common Mistakes:
Be sure to remove the stems and scrape out the black gills from the mushrooms before stuffing and baking them. If you leave them in, the mushrooms will be very tough and difficult to eat.
Nutritional Information:
One stuffed portobello mushroom contains approximately:
Calories: 200
Fat: 15 g
Saturated fat: 6 g
Cholesterol: 20 mg
Sodium: 330 mg
Carbohydrates: 7 g
Fiber: 2 g
Protein: 10 g
Allergens:
Goat cheese, balsamic vinegar