Stuffed Portobello Mushrooms

If you are trying to cut down on meat, or you're just looking for a tasty alternative, portobello mushrooms are a great solution. You've probably tried them already: they are exactly the size of a burger, so they are the perfect vegan burger substitute, and naturally gluten-free go to brunch.

With this recipe you can turn a simple portobello into a premium delicacy, just with some goat cheese and a little spices. It's super quick and easy!
Ingredients (2 servings)

  • 2 Portobello mushrooms
  • 150 gr Goat cheese (1 round portion)
  • 15 gr Pine nuts
  • 2 tbsp thyme
  • Olive oil, salt and pepper as needed
  • Optional: the interior of 1 zucchini
59. Stuffed portobello ingredients.jpg
  1. Cut the goat cheese in cubes and place in a little bowl. Season with oil, thyme and salt as you prefer. Add the zucchini for a more filling solution.
  2. Clean the portobellos and place them onto a tin covered in baking paper. Fill the mushrooms with the mix.
  3. Bake in pre-heated oven at at 180 °C for 30 minutes. In the meantime toast the pine nuts in a little skillet, and use them to garnish the portobellos at the very end. Serve while hot!

TIPS: This dish is meant to consume right after cooking, so I wouldn't suggest to preserve it for long. You can use champignon mushrooms if you want to turn it into a finger food option.

Have you tried it? Do you have any suggestions? Leave your comment!