Goat Cheese Stuffed Portabella Mushrooms
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- 3-4 portabella mushrooms clean the little fins out of the cap they dont bring much to the party
- balsamic vinegar
- one cup fresh goat cheese
- fresh herbs of your choice I used chopped chives, basil and crushed chilis
- olive oil
- kosher salt and pepper
Start by cleaning your mushrooms. Remove the stems and gently spoon out the black gills from the underside of the mushroom until the inside cap is smooth. Drizzle a little olive oil and good balsamic vinegar on the inside part of the cap and season with a little salt and pepper, then set aside.
Next make your goat cheese filling which is very versatile and can be added to salads or sandwiches to make them extra delicious. Place the goat cheese in a small bowl, add your favorite chopped herbs, about 1 tablespoon of olive oil, a little kosher salt and pepper and mix together adding more herbs until you are happy with the overall flavor.
Now take each mushroom and spoon in some of the goat cheese filling and spread it out evenly as shown in my photo. Make sure not to over fill each cap.
You can either grill or roast these at 400° F until you see the balsamic vinegar bubbling through the cheese. When removing these from the oven or grill, be careful not to lose any of that delicious juice. Let them rest for a few minutes to allow the cheese to set and serve it with some crusty bread or as part of a vegetable platter as a starter or a tapas.