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 and Goat Cheese Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms, 3-4” wide
- 2 tablespoons olive oil
- ½ lemon, juiced
- ½ teaspoon minced garlic
- 1 cup cherry tomatoes, seeds removed & quartered
- ½ cup roasted red peppers, chopped
- 1 teaspoon fresh oregano, chopped *
- 1 teaspoon fresh basil, chopped *
- 2 ounces goat cheese
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- garnish: additional fresh herbs
Instructions
- Heat oven to Broil
- Remove stems from portobello and scoop out dark brown gills with a spoon.
- Wipe clean the mushrooms.
- Whisk together dressing with olive oil, lemon juice, garlic, salt & pepper
- Using a brush cover the entire portobello ¾ of the dressing.
- Place under broiler for 3-5 minutes or until slightly soft
- Reduce heat in oven to 375
- Combine tomatoes, roasted red peppers, herbs and remaining dressing in a small bowl.
- Carefully pile the mixture in the mushrooms.
- Dot the goat cheese on top of the tomato and peppers.
- Bake for 10-12 minutes or until cheese is bubbly and soft.
Notes
Nutrition
Also try...
Lightened Up Spinach & 3 Cheese Stuffed Mushrooms
Like my Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support.
Your turn!
How often do you eat a meatless meal?
Chelsea says
WOW!!! Those look SO amazingly delicious!!! I'm not even normally a huge mushroom fan, but these look like they would convince me otherwise!
Erinn says
Holy cow these look amazing. I love this flavor combination. Although my husband can't stand mushrooms...what could I substitute?
Maureen @ Maureen Gets Real says
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.
Sue says
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 says
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!!! 🙂
Rose W says
I made this recipe for supper tonight. It was absolutely delicious! I'll be making this again...soon.
JulieWunder says
Yay! It is so good!!! and pretty! Thanks for reporting back with your success with the recipe!
Madeline St Onge says
I go meatless a lot Julie, going to make this for sure. And thank you so much for the printable recipe 😉
JulieWunder says
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
Melissa @ Freeing Imperfections says
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 says
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.
Stacie @ SimplySouthernStacie says
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 says
These are super easy! You should give it a try. If I can do it, you can too!
Lisa says
Looks awesome!
Sommer H says
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.
JulieWunder says
Homemade vegan goat cheese? Yum!
Blane Sherer says
I like the brighter and more close-up food shots.
I bet it's nice for you to learn new techniques.
JulieWunder says
Thanks!