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Stuffed portobello mushrooms with goat cheese

gevulde-portobello-geitenkaas

Author: Suzanne van Souvy

Persons: 4

Temperature: 1

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, minced
  • 2 tablespoons of 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 some of the insides to create more room 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 fry until soft.

  4. Step 4 -

    Mix the fried onion and garlic, goat cheese, finely chopped herbs and possibly the pine nuts or walnuts in a bowl. 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 soft and the goat cheese is light golden brown and bubbly.

    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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