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Tomato, Roasted Red Pepper and Goat Cheese Stuffed Portobello Mushrooms
Julie Wunder
Stuffed portobello mushrooms with tomato, roasted red pepper and goat cheese combine for a rich and delicious main course or side dish!
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Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course
Vegetable Side, Vegetarian Main Course
Cuisine
American, Italian
Servings
4
mushroom caps
Calories
132
kcal
Ingredients
1x
2x
3x
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
* You can sub dried herbs but reduce the amount by half.
Nutrition
Calories:
132
kcal
Carbohydrates:
7
g
Protein:
5
g
Fat:
10
g
Saturated Fat:
3
g
Cholesterol:
7
mg
Sodium:
449
mg
Potassium:
431
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
420
IU
Vitamin C:
24
mg
Calcium:
37
mg
Iron:
1
mg
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@Julie_Wunder
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