Stuffed portobello mushrooms with goat cheese

Portobello mushrooms are known for their meaty texture and rich flavor, making them the perfect “boat” to stuff. In this recipe, we combine the earthiness of the portobello with the creaminess and slightly salty taste of goat cheese. The result is a starter or side dish that feels both simple and luxurious, ideal for a cozy dinner or special occasion.

Author	Suzanne
People	4
Cooking time	25 minutes
Prep time	10 minutes

Ingredients:

• 4 large portobello mushrooms
• 150 grams of soft goat cheese
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons olive oil
• Handful of fresh herbs (e.g. thyme, rosemary), finely chopped
• Salt and pepper to taste
• Optional: handful of pine nuts or walnuts

Preparation:

1. Step 1: Preheat the oven to 200°C.
2. Step 2: Carefully remove the stems from the portobello mushrooms and use a spoon to scrape out a little of the insides to create more space for the filling.
3. Step 3: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and garlic and cook until soft.
4. Step 4: In a bowl, mix the fried onion and garlic, goat cheese, chopped herbs and possibly the pine nuts or walnuts. Season with salt and pepper.
5. Step 5: Fill each portobello with the goat cheese mixture.
6. Step 6: Place the stuffed mushrooms on a baking sheet and drizzle with the remaining olive oil.
7. Step 7: Bake the mushrooms in the preheated oven for 15 to 20 minutes, or until the mushrooms are tender and the goat cheese is lightly golden brown and bubbling.

Serve the stuffed portobello mushrooms warm, possibly with a fresh salad on the side. It is a dish that impresses, both in taste and presentation!

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