Portabella Mushrooms filled with Goat Cheese

Recipe Courtesy of the Mushroom Council and bell'alimento


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

Yield: 2 servings

Serving size: 1 stuffed portabella cap


2 portabella mushrooms – stems removed
1 tablespoon extra virgin olive oil
2 cloves garlic – minced
firm goat cheese – 2 slices or enough to cover mushroom caps
1/4 cup Parmigano Reggiano – grated
flat leaf Italian parsley – roughly chopped


Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. 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

Foodservice portion


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