Best 3 Baked Portobello Caps With Melted Goat Cheese Recipes
Welcome to a culinary journey where flavors dance and textures unite in perfect harmony. Baked Portobello Caps with Melted Goat Cheese is a symphony of tastes that will tantalize your palate and leave you craving more. This delectable dish features juicy portobello mushrooms, stuffed with a savory mixture of spinach, sun-dried tomatoes, and artichoke hearts, all enveloped in a blanket of melted goat cheese. The result is a symphony of earthy, tangy, and creamy flavors that will transport you to a state of culinary bliss.
But that's not all! This article offers a collection of additional recipes that will expand your culinary horizons and introduce you to new taste sensations. From the classic Baked Portobello Mushrooms with Garlic and Herbs, to the innovative Portobello Mushroom Steaks with Chimichurri Sauce, each recipe is a masterpiece in its own right. Whether you're a seasoned chef or just starting your culinary adventure, these recipes will guide you through the process of creating unforgettable dishes that will impress your family and friends. So, prepare your taste buds for an unforgettable journey as we delve into the world of Baked Portobello Caps with Melted Goat Cheese and its accompanying recipes. Let's get cooking!
BAKED PORTOBELLO CAPS WITH MELTED GOAT CHEESE
Make and share this Baked Portobello Caps With Melted Goat Cheese recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375*F.
- Spread the sauce in the bottom of a 9"x9" baking dish.
- Arrange the mushroom caps, gill side up, on top.
- Place a piece of goat cheese on each mushroom.
- Sprinkle evenly with the pine nuts.
- Bake for 30 minutes, or until hot and bubbly.
- Top with the chopped basil.
- Garnish with the basil sprig, if using.
- Makes 4 servings.
- Enjoy!
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
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.
Tips:
- Choose large, fresh portobello mushrooms for this recipe. Look for mushrooms that are about 4 inches in diameter and have a firm, smooth texture. Avoid mushrooms that are bruised or have any signs of decay.
- To easily remove the stems from the portobello mushrooms, use a spoon to gently scrape them out. Be careful not to damage the caps.
- To prevent the portobello mushrooms from drying out during baking, brush them with olive oil before adding the toppings. You can also drizzle a little olive oil over the mushrooms after they come out of the oven.
- Feel free to experiment with different toppings for your baked portobello caps. Some other great options include:
- Roasted red peppers and feta cheese
- Sautéed spinach and mushrooms
- Caramelized onions and blue cheese
- Fresh herbs, such as basil, oregano, or thyme
Conclusion:
Baked portobello caps with melted goat cheese are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With their earthy flavor and rich, creamy filling, these mushrooms are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy portobello mushrooms, give this recipe a try. You won't be disappointed!
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