Monterey Recipes

Portabella Mushrooms filled with Goat Cheese

Posted by Monterey Mushrooms on Aug 8, 2012 10:32:44 AM

Recipe Courtesy of the Mushroom Council and bell'alimento

Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

Yield: 2 servings

Serving size: 1 stuffed portabella cap

Ingredients

  • 2 portabella mushrooms – stems removed
  • 1 tablespoon extra virgin olive oil
  • pepper
  • 2 cloves garlic – minced
  • firm goat cheese – 2 slices or enough to cover mushroom caps
  • 1/4 cup Parmigano Reggiano – grated
  • flat leaf Italian parsley – roughly chopped

Directions

Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

Garnish with parsley.

Nutrition Facts:

Calories: 300; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 40mg; Sodium: 260mg; Protein: 14g; Carbohydrates: 8g; Dietary Fiber: 1g

 

Topics: Appetizers, Entrees, Grilling, Lunch, Stuffed Mushrooms, Summer Dinner Recipes, Foodservice, Meatless Monday