Baked Portobello Caps with Melted Goat Cheese
Elevate your appetizer game with these Baked Portobello Caps with Melted Goat Cheese—a savory, elegant dish that’s both simple to prepare and packed with gourmet flair. Juicy portobello mushrooms serve as the perfect base, infused with the earthy flavors of garlic, thyme, and olive oil, before being crowned with creamy, tangy goat cheese. Baked until golden and bubbling, these mushroom caps are finished with a drizzle of balsamic glaze and a sprinkle of fresh parsley for a restaurant-worthy touch. Ready in just 35 minutes, this gluten-free recipe is ideal as a hearty starter, a vegetarian main dish, or a decadent side to pair with a crisp green salad or warm, crusty bread. Perfect for weeknight dinners or special occasions, these stuffed portobellos are a mouthwatering combination of rustic simplicity and refined flavor.
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Recipe Information
Ingredients
- 4 pieces Portobello mushroom caps
- 120 grams Soft goat cheese
- 2 tablespoons Olive oil
- 2 cloves Fresh garlic
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Balsamic glaze
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon for a cleaner presentation, if desired.
Place the mushroom caps, gill-side up, on the prepared baking sheet. Drizzle 1 tablespoon of olive oil evenly over the caps.
Mince the garlic cloves and combine them with the remaining 1 tablespoon of olive oil, fresh thyme, salt, and black pepper in a small bowl.
Spoon the garlic-herb mixture evenly into each mushroom cap, spreading it out to coat the surface.
Divide the goat cheese into four equal portions and gently press the cheese into the center of each mushroom cap.
Bake the mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the goat cheese is slightly golden and bubbling.
Remove the baking sheet from the oven and let the mushrooms cool for 2-3 minutes. Drizzle each cap lightly with balsamic glaze.
Sprinkle the baked mushrooms with fresh chopped parsley for garnish and serve warm. Enjoy as a standalone dish or pair with a crisp green salad or crusty bread.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 14.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
