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    Home » Recipes » Vegetables & Side Dishes

    Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese

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

    231240 shares
    Jump to Recipe Print Recipe

    If you are crazy about the rich and meaty taste of mushrooms, you will love these stuffed portobello mushrooms. They have a delicious filling of oven roasted tomatoes and 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..

    Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese.
    Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese.

    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.

    Jump to:
    • Mushrooms and Umami
    • Ingredients
    • About Portobellos
    • How to Buy
    • How to Clean
    • Stuff and Bake
    • Make Roasted Tomatoes
    • To Serve
    • Variations
    • More Recipes and Nutrition
    • 📖 Recipe
    • 💬 Comments

    Ingredients

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

    • 1 recipe of oven roasted tomatoes (link here, they are easy)
    • 4 Portobello mushrooms about 4″ across
    • Extra-virgin olive oil
    • Lemon juice
    • Shallot 
    • Garlic cloves
    • 4 ounces 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.

    Stuffed mushrooms  close up.
    Stuffed mushrooms.

    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.

    Cleaning the mushroom caps of gills.
    Cleaning the mushroom caps of gills.

    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.

    Cherry tomatoes ready to roast on a baking sheet with fresh thyme.
    Cherry tomatoes ready to roast on a baking sheet with fresh thyme.

    Make Roasted Tomatoes

    Make these ahead to save time. Find the recipe for the oven 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

    Cherry tomatoes after roasting.
    Cherry tomatoes after roasting.

    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

    Stuffed Portobello Mushrooms | AFoodCentricLife.com

    Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese

    Sally Cameron
    These giant, meaty mushrooms make a terrific appetizer (½ per person) or meatless main dish (1 per person). The oven roasted tomatoes, goat cheese and herbs add to their earthy, savory flavor. For a more substantial meal, add a green salad. See notes in post for more ideas. Make the roast tomatoes ahead or while you are prepping the mushrooms. They take about 25 minutes. For variations see post.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Appetizer, Mushrooms, Side Dish
    Cuisine American
    Servings 4 to 8
    Calories 200 kcal

    Ingredients
      

    • 1 recipe of oven roasted tomatoes LINK BELOW
    • 4 large Portobello mushrooms about 4″ across
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 teaspoon finely chopped shallot optional
    • 1 large garlic clove finely chopped
    • ¼ teaspoon sea salt to taste
    • ¼ teaspoon ground black pepper
    • 4 ounces plain goat cheese

    Optional Garnishes

    • 1 tablespoon fresh chopped parsley
    • 1 tablespoon fresh chopped chives
    • 4 teaspoons Balsamic vinegar

    Instructions
     

    Roast Tomatoes (can be made ahead)

    • If you have not made the oven roasted tomatoes ahead, do them first. They take just a few minutes of prep time and 20-25 minutes in the oven.

    Prep Mushrooms

    • While the tomatoes are roasting, clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing any dirt off with a soft brush. Next, pop out the stems by pushing them from side to side until the snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet.
    • Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil mixture (or plain olive oil). Sprinkle each cap with salt and pepper.

    Broil Mushrooms

    • Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven.

    Bake Mushrooms

    • Pre-heat the oven to 375 (190C). Fill the caps with the roasted tomatoes and dot with the goat cheese. Sprinkle with the fresh herbs. Bake for 12 minutes or until hot and the cheese has softened. Brush with a little extra olive oil on the edges to make them shine. Serve.

    Notes

    The recipe link for the oven roasted tomatoes is here

    Nutrition

    Calories: 200kcalCarbohydrates: 6gProtein: 8gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 13mgSodium: 265mgPotassium: 457mgFiber: 2gSugar: 4gVitamin A: 688IUVitamin C: 16mgCalcium: 53mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Lorraine says

      December 05, 2015 at 1:32 pm

      I tried this with the mushrooms and loved it.....Tonight I am having this without the mushrooms just as a side dish...Hope we enjoy them as much...

      Reply
    2. Alif says

      July 09, 2015 at 3:13 pm

      The link to the oven roasted tomatoes is gone! Can you repost? Please!

      Reply
      • Sally Cameron says

        July 09, 2015 at 8:25 pm

        Oh thanks for the head ups! Will fix immediately. You can also find via the "search this site box" which is kind of a new feature.

        Reply
    3. Icculus says

      May 14, 2013 at 7:55 pm

      These were amazing just made them tonight and will definitely make again. My wife and I hade them as our vegetarian meal for the week. We did wanted to bulk them up a little so we added roasted red pepper and roasted corn also had some quinoa on the Sid with the left over filling mixed in

      Reply
    4. Jaclyn says

      May 14, 2013 at 3:49 pm

      Beautiful picture! I just love it. It should be in a food magazine.

      Reply
    5. Lynda says

      February 20, 2013 at 5:38 am

      My husband and I made those last night, and they were incredible (although we did have to substitute dried oregano for the fresh thyme). We served them with blanched green beans and super-firm tofu baked in wine sauce, with a little left-over stuffing mixed in. Thought we'd died and gone to heaven...

      Reply
      • Sally says

        January 18, 2014 at 8:20 pm

        Sounds awesome Lynda!

        Reply
    6. Jan says

      January 03, 2013 at 9:43 am

      I made these for a New Years Eve party and they are absolutely heavenly. This is a recipe I will be repeating for many special occasions! Thanks!

      Reply
    7. Juan says

      December 28, 2012 at 4:08 pm

      Just made them, oh god they are so good...
      Thanks for sharing the recipe!
      Greetings from Argentina 🙂

      Reply
      • Sally says

        January 18, 2014 at 8:21 pm

        Thanks Juan! A place we need to travel to, lovely Argentina. Glad you enjoyed them!

        Reply
    8. Melds says

      November 08, 2012 at 11:17 am

      I still have 2 portabella mushrooms. I can't wait to try this recipe. Thanks.

      Reply
    9. Nora Kanitz says

      September 12, 2012 at 7:15 am

      My daughter who does not like mushrooms loved this dish stuffed with the roasted tomatoes. I made it for a Labor Day get together and everyone loved it. I will make this over and over !

      Reply
      • Sally says

        September 12, 2012 at 11:51 am

        Yeah! Thanks for reporting back and commenting Nora! Love to hear that!

        Reply
      • Sally says

        January 18, 2014 at 8:22 pm

        Love to hear that Nora! Thanks for commenting!

        Reply
    10. Gigi says

      August 15, 2012 at 6:55 pm

      I just used your portobello mushroom base for a pizza. It tasted wonderful! Love it and so did my family. I can't wait to try more of your recipes. I had never cooked portobello mushrooms before and loved that you explained how to clean and remove the gills. Thanks again! They tasted delicious!

      Reply
    11. Kate says

      August 12, 2012 at 7:46 am

      mmmm I will have to try this. I love portobello mushrooms!

      Reply
    « Older Comments

    Trackbacks

    1. Portobello Mushroom Pizza « IF I ONLY HAD SOME BREAD says:
      08/15/2012 at 6:47 pm

      [...] decided to try a portobello mushroom pizza after being inspired from A Food Centric Life‘s Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese. Since I have never cooked portobello mushroom before I needed some help with how to season the [...]

      Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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