Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese (2024)

Published: Jun 5, 2012 · Modified: Mar 18, 2022 by Sally Cameron · This post may contain affiliate links · 35 Comments

If you are crazy about the rich and meaty taste of mushrooms, you will love these stuffed portobello mushrooms. They have a delicious filling ofoven roasted tomatoesand goat cheese making a fantastic dinner party appetizer, meatless meal or vegetarian main course served with a green salad. They are the perfect side dish for a meaty steak or pork chops..

Mushrooms and Umami

When I learned about the fifth taste called umami, I began to understand my love of mushrooms. Umami is a term borrowed from the Japanese language conveying a pleasant, delicious, savory taste. It's a singular taste that cannot be called sweet, sour, salty or bitter. Find umami in other foods like asparagus, tomatoes, soy sauce and truffles, shellfish, and Parmesan cheese.

Ingredients

These oversized stuffed mushrooms are so good! Let me show you how tricks to clean the mushroom caps, stuff them, and bake them.

• 1recipe ofoven roasted tomatoes(link here, they are easy)
• 4Portobello mushroomsabout 4″ across
• Extra-virgin olive oil
• Lemon juice
• Shallot
• Garlic cloves
• 4ounces plain goat cheese
• Fresh chopped parsley (optional)
• Fresh chopped chives (optional)
• Salt and ground black pepper
• 1 pound grape or cherry tomatoes
• Fresh thyme

About Portobellos

Portobello (also spelled Portabella) mushrooms are mature Cremini mushrooms. The only difference is size. The caps are about 4” across. They are dark brown in color and unlike smaller mushrooms they are purchased with the gills showing.

Portobellos have a foresty, earthy smell and meaty taste and texture. Most people leave the gills in but I scrape them out. When you do, the big jumbo caps make a great vessel for filling, plus they look better and are more appetizing without the gills.

How to Buy

Choose large fresh mushrooms with firm, moist caps that are not broken. Portobello caps are about 4” across.

How to Clean

In the kitchen of a steakhouse restaurant, I worked along side prep cooks cleaning mounds of Portobello mushrooms. They trimmed off the tough mushroom stems, then scraped out the chocolaty colored gills on the inside of the mushroom with a spoon creating a clean mushroom to grill or fill. It was a great idea.

Note - Discard the stems of the mushrooms as they are woody and unpleasant to eat.

See Also

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Gently wipe the outside of each mushroom cap with a damp paper towel to remove any surface dirt. Next, pop out the stem by pushing it from side to side. It should come out clean. If not, remove any extra with a paring knife so the inside is flat. Next, use a teaspoon to gently scrape out the dark brown mushroom gills from inside the cap.

Stuff and Bake

Brush with olive oil, broil for a few minutes, then fill with roasted tomatoes, crumbled goat cheese and herbs. Place on a rimmed baking sheet lined with parchment paper in a single layer and bake for 12 minutes.

Make Roasted Tomatoes

Make these ahead to save time. Find the recipe for theoven roasted tomatoes here. They take about 25 minutes and will last a few days in the fridge. You need a pound of cherry or grape tomatoes, fresh thyme, olive oil, salt, and pepper. For exact ingredients see the bottom of the recipe card.

Slice the tomatoes in half, place in a medium bowl and toss with the olive oil, garlic and lots of fresh chopped thyme. Roast on a rimmed baking sheet covered with parchment paper and roast 25 minutes

To Serve

These are delicious just as they are, but if you'd like, sprinkle them with a little bit of dairy Parmesan cheese or vegan parmesan cheese. A drizzle of good balsamic vinegar is tasty too. As an optional garnish, sprinkle with a little chopped fresh parsley.

Variations

All of these variations have so much flavor, so be creative and do what sounds good. Next time, try one of these:

• Don't have time to roast the tomatoes? Chop them, drain them off some of the juices, and use them as is.
• Swap the goat cheese for grated mozzarella cheese and top with marinara sauce before baking (almost like a pizza).
• To add protein, add a little cooked and crumbled Italian sausage. Tip: for sausage links, chop roughly and run it through a food processor to refine it. I like to use the pre-cooked links from this brand.
• To add some "green", add chopped fresh spinach
• Add a little thinly sliced red onion

More Recipes and Nutrition

Need more of a reason to eat mushrooms? Read this terrific post on the science backed health benefits of eating mushrooms and try these steakhouse style mushrooms.

📖 Recipe