Stuffed Portobellos with Crispy Goat Cheese
I came up with this recipe for Stuffed Portobellos with Crispy Goat Cheese as one of our snack-y snack Friday dinners and they were SO yummy!
Stuffed Portobellos with Crispy Goat Cheese have only a few simple ingredients and are so easy to make.
Brush 4 portobello mushroom caps with a little olive oil and sprinkle with a little kosher salt and pepper.
Into a 400 degree oven they go just like this for 10 minutes.
Spoon some marinara/ pasta sauce into each one first.
I used my homemade Hidden Veggie Spaghetti Sauce, but any jar would be just fine too.
Then some goat cheese crumbles go on top.
Mix the panko with a little melted butter and the panko goes on the goat cheese, pressing it in slightly to the cheese.
Back into the 400 degree oven for another 7-10 minutes.
Stuffed portobellos with Crispy Goat Cheese don’t get much easier or more delicious than these 🙂
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These Lasagna Stuffed Portobellos are very similar and just as yummy.
Goat Cheese Tater Tot Bites
Crispy Goat Cheese and Blackberry Salad
Whipped Goat Cheese and Honey Dip
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Stuffed Portobellos with Crispy Goat Cheese
Gorgeous portobello mushrooms stuffed and topped with crispy goat cheese
Ingredients
- 4 portobello mushroom caps
- olive oil, kosher salt, pepper
- 1 1/2 cups marinara sauce/ pasta sauce (from a jar or homemade)
- 4 oz crumbled goat cheese
- 3/4 cup panko bread crumbs
- 1 Tbsp melted butter
- Optional for heat: crushed red pepper flakes
Instructions
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Place the portobello mushroom caps on a lined baking sheet. Brush with olive oil and sprinkle with kosher salt and pepper. Put in a 400 degree oven for 10 minutes.
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Divide the marinara/ pasta sauce evenly into each mushroom cap. Sprinkle the goat cheese over top.
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Mix the panko bread crumbs with the melted butter. Top each mushroom with the panko and press the panko into the goat cheese slightly.
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Place back into the 400 degree oven for 7-10 minutes, or until the panko topping is golden brown.
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Serve with crushed red pepper flakes on top if desired.
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