We have been making this baked portobello mushroom recipe for years. This is perfect if you have a meatless day in your menu as a complete meal served with a vegetable, and these are oh! so healthy. Or, these make a great starter to any meal.
Cheese-stuffed portobello mushroom caps with goat cheese, topped with chopped nuts, mozzarella cheese, and served with a tasty tomato sauce.
So, the other day Fran picked up 3 nice portobello mushrooms and an 8 oz. package of goat cheese. We had everything else we needed to make these.
First, we cleaned and rinsed the mushrooms. I poured 1/2 cup of tomato sauce into the bottom of a 9-inch x 9-inch baking pan. Then sprinkled some Italian seasoning in the sauce.
I chopped the nuts for the topping in my mini food processor. You can use any kind of nuts that you like. I used walnuts, sunflower seeds, and pine nuts. I just pulsed them a few times so the nuts were still coarse. You can also chop them finely if you prefer.
Next, I placed them in the pan and added the goat cheese; I used a little more than a tablespoon for each mushroom. Then I sprinkled shredded mozzarella and topped them off with the chopped nuts. Bake these at 350 degrees for 30 to 40 minutes.
The ingredients that we used here would be enough to make 4 or 5 of these; any more than that, you will need more goat cheese, sauce, and nuts.
Baked Stuffed Portobello Mushrooms:
3 or 4 Portobello Mushrooms
1/2 cup tomato sauce
Italian Seasoning
3 tablespoons shredded mozzarella cheese
2 tablespoons walnuts (Chopped)
2 tablespoons pine nuts (Chopped)
1 tablespoon sunflower seeds (Chopped)
As always, thanks for stopping by, and I hope you enjoy.
KitchenAid 3.5 Cup Food Chopper KFC3516CU, Contour Silver
