Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms

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Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms

Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms live up to their long name!  They are the perfect vegetarian main course or side dish.

Hello! Hello!

Did you miss my New Orleans trip recap yesterday?  I’ll have part 2 on Monday!

This is a recipe that’s been floating around Running in a Skirt for a while that just needed a little TLC.  It makes me sad when some of these oldies don’t get seen as much, because they often some of my favorite recipes.  So I fixed the pictures, text, recipe and sharing options to make this a recipe you’ll actually want to try.  Because trust me… you do!  This would honestly be so festive at a holiday table with the red tomatoes and fresh green spices.

My Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms is a mouthful of a title… but lives up to the hype.  The recipe was basically the result of me putting together all of my favorite foodie things in a mushroom cap.  Luckily it all worked out, because this creation is a winner!

To make my Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms start with big portobello mushroom caps.  The bigger the better… but you want them to be at least 3-4 inches wide.

You break off the stems (you can save these to make pasta later in the week) and dig out the gills with a spoon.  You are basically making little bowls for the filling.  The next step is whisking together a homemade vinaigrette to season the mushrooms and other veggies.

Before you stuff the mushrooms, you precook them in the broiler to get soft.  Once they are done they are ready to be piled high with lots of veggie goodness.

My Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms are a perfect vegetarian main course for holiday dinner, party or just a regular ole’ Tuesday night.  They  can also serve as a brilliant side along other dishes if you’d like.

Serve them with soup or salad to complete the meal.

These little bowls of mushroom perfection is a recipe you’ll be loving for years to come!

Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms from Running in a SkirtClick To Tweet
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19 Comments

  1. Chelsea December 14, 2017 at 9:24 pm - Reply

    WOW!!! Those look SO amazingly delicious!!! I’m not even normally a huge mushroom fan, but these look like they would convince me otherwise!

  2. Erinn December 14, 2017 at 10:11 am - Reply

    Holy cow these look amazing. I love this flavor combination. Although my husband can’t stand mushrooms…what could I substitute?

  3. Maureen @ Maureen Gets Real December 14, 2017 at 8:11 am - Reply

    This looks like such a festive and different dish to have at a holiday party! I love when dishes taste amazing and let me sneak in some extra veggies.

  4. Sue October 22, 2015 at 7:31 pm - Reply

    I can’t find a way to print your printable recipes, i.e. Portobello and goat cheese recipe. Please let me know where the print button is (and forgive me if it is obvious). Thanks

    • JulieWunder October 22, 2015 at 9:30 pm - Reply

      No worries! It’s in the section with the recipe under the picture to the right. Let me know if you still don’t find it! This one is tasty!!! 🙂

  5. […] Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms […]

  6. Rose W September 22, 2014 at 5:55 pm - Reply

    I made this recipe for supper tonight. It was absolutely delicious! I’ll be making this again…soon.

    • JulieWunder September 23, 2014 at 8:17 am - Reply

      Yay! It is so good!!! and pretty! Thanks for reporting back with your success with the recipe!

  7. Madeline St Onge September 2, 2014 at 2:08 pm - Reply

    I go meatless a lot Julie, going to make this for sure. And thank you so much for the printable recipe 😉

    • JulieWunder September 2, 2014 at 2:10 pm - Reply

      You noticed!!! 🙂 As soon as I can find some time I’m going to go back through the older recipes too and make them printable

  8. Melissa @ Freeing Imperfections September 2, 2014 at 11:51 am - Reply

    Ahhh mushrooms. I used to hate them but now I am a lot more of a fan. These look so healthy! I would have to sub the goat cheese as I just can’t do that, but these sound like a great appetizer!

    • JulieWunder September 2, 2014 at 2:11 pm - Reply

      There is only a little dab of goat cheese on top so I still consider them a health victory! Try them as a side dish OR sub for meat for a dinner.

  9. Stacie @ SimplySouthernStacie September 2, 2014 at 10:13 am - Reply

    I’m so weird with mushrooms! I kinda like them if they are cooked right, but there is no way that I can prepare them myself. I just get too grossed out for some reason.

    • JulieWunder September 2, 2014 at 2:10 pm - Reply

      These are super easy! You should give it a try. If I can do it, you can too!

  10. Lisa September 2, 2014 at 7:37 am - Reply

    Looks awesome!

  11. Sommer H September 2, 2014 at 6:14 am - Reply

    Yum! This looks amazing Julie! I will be making this very soon with some homemade vegan “goat cheese”. This is exactly the kind of simple, healthy and delicious recipe that my hubby and I love.

  12. Blane Sherer September 2, 2014 at 6:12 am - Reply

    I like the brighter and more close-up food shots.
    I bet it’s nice for you to learn new techniques.

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