Vegetarian Stuffed Portobello Mushrooms - Tomato, Roasted Red Pepper and Goat Cheese Stuffed Portobello Mushrooms
Julie Wunder
These Vegetarian Stuffed Portobello Mushrooms make a gorgeous, elevated, and upscale addition to your menu. My Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms are filled with rich flavors and make a delicious vegetarian main course, appetizer, or side dish.
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 degrees.
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.
Serve immediatly.
Notes
Storage & LeftoversStore any leftovers in an airtight container in the refrigerator for up to five days. Reheat leftovers in a 350-degree oven for the best results.FreezingI don't recommend freezing this recipe because the texture would be soggy.