Goat Cheese Stuffed Portobello Mushrooms Recipe
Portobello mushrooms are a variety of mushrooms from the same family as white mushrooms, the only difference is that their size is larger and their texture is firmer and smoother; that’s why these Portobello mushrooms are ideal for stuffing. At this article, we are going to make an appetizer with this variety of mushrooms: portobello mushrooms stuffed with goat cheese. But if you feel like it, you can add other ingredients to your liking, apart from these that we show you here. Join us to see the ingredients and the step by step of the recipe!
Ingredients to make Goat Cheese Stuffed Portobello Mushrooms:
- 4 units of Portobello mushrooms
- 150 grams of goat cheese
- 1 teaspoon of soft butter
- 1 teaspoon pesto sauce
- 1 bunch of Basil
- 1 tablespoon of honey
- 1 pinch of salt
- 1 pinch of black pepper
How to make Goat Cheese Stuffed Portobello Mushrooms:
To start making our recipe for stuffed mushrooms. First you must prepare the ingredients. Very carefully and with the help of a teaspoon, remove the filling from the center of the Portobello mushrooms so that you can fill them more easily. Finely chop the stems of the Portobello mushrooms. We do this so that you can include them in the mushroom filling. Heat a skillet over medium heat and add the butter and the finely chopped stems. Sauté for a few minutes and remove from heat.
Tip: Add a splash of white wine if you wish.
Ideally, the stem of the mushrooms should have this texture, as can be seen in the photograph. In a deep bowl add the goat cheese, the pesto sauce, and the sautéed mushroom stems. Mix the ingredients well with the help of a fork. Add a bit of butter in the center of our Portobello mushrooms. Place the filling with the help of a teaspoon in the Portobello mushrooms. Grease a baking tray and place the Portobello mushrooms; add the honey to the filling and bake them for approximately 5-8 minutes at 160º C. Ideally, our stuffed mushrooms do not lose their original size. Serve the portobello mushrooms stuffed with goat cheese with some green leaves and a little olive oil on the plate to decorate this recipe.
