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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!
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
  

  • 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: 132kcalCarbohydrates: 7gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 7mgSodium: 449mgPotassium: 431mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 24mgCalcium: 37mgIron: 1mg
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