Portabella Mushrooms Filled with Goat Cheese (Foodservice portion)

Recipe Courtesy of the Mushroom Council and inspired by bell'alimento


Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

Yield: 20 servings

Serving size: 1 stuffed portabella cap


  • 20 (4-inch) portabella mushrooms – stems removed (about 5 pounds)
  • 1 cup extra virgin olive oil
  • 2 teaspoons pepper
  • 5 teaspoons minced garlic
  • 2 1/2 pounds firm goat cheese, sliced
  • 2 1/2 cups grated Parmigano Reggiano
  • 3 tablespoons roughly chopped flat leaf Italian parsley


1. Preheat broiler to HIGH. Place mushrooms in a single layer onto a rimmed baking sheet.  Drizzle oil olive on both sides.  Place portabellas gill side down.

2. Broil for approximately 8-10 minutes.

3. Turn portabellas over; season with pepper and garlic.   Top each with two slices goat cheese and Parmigiano.

4. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.  Garnish with parsley

Nutrition Facts:

Calories: 300; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 40mg; Sodium: 260mg; Protein: 14g; Carbohydrates: 8g; Dietary Fiber: 1g

Family portion


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