Goats Cheese & Garlic Stuffed Portobello Mushroom

A long name for that “party in your mouth” tasting dish.

This is by far one of my favourite dishes to both eat and make. I have made these as a started both at dinner parties and for family meals and everyone always seems to love them. They are filled with butter and cheese and therefore if you are on a diet or trying to loose weight, I would close this page right now.

The cheeses that you add can be changed based on your tastebuds, but the herbs should always be fresh. This, I feel, is what really brings the flavour up a notch, and the breadcrumbs on top give it a little crunch, which gives it an unexpected texture.

Sometimes I prefer making the filling the night before and then taking it out of the fridge about half hour before I use it. It just saves time on the day. It is a fairly easy dish but on their busy days when you have people coming for dinner or lunch, every little shortcut helps. Also you may notice that most things doesn’t have measurements, that is because I just go by eye and taste so feel free to add as many or as little herbs as you like.

Start by preheating your oven to 200degrees. Most oven have an option for both oven and grill, you will need to choose that one.

Ingredients (for 2):

  • 2 portobello mushrooms, stalks out and washed
  • 2.5 Tbs Unsalted butter (at room temperature or softened with the microwave)
  • Salt
  • Pepper
  • About 2tbs grated Cheddar
  • 2tsp Soft goats cheese
  • Few leaves Parsley
  • Few leaves Basil
  • Oregano
  • Garlic and chilli seasoning
  • Crushed garlic
  • Breadcrumbs
  • Dried parsley

Put all your ingredients except for the mushrooms into a large bowl and mix using a fork until it is all incorporated.

Spoon the mixture into your mushrooms and top with a sprinkle of breadcrumbs and dry parsley.

Bake on the top rack of the oven with the grill on for about 15minutes.

Serve hot, along with a small slice of bruschetta (optional) and garnished with some parsley or basil leaves.

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