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!
When my husband and I remodeled our kitchen a few years ago, we decided to save money for the kitchen by cutting out our Friday night restaurant dates.
It’s much less expensive to cook at home, right?
But honestly who in their right mind decides to cook at home MORE when the kitchen is being remodeled?!
Bless our hearts, we really do try đŸ˜‰
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.
The crispy goat cheese topping should be a gorgeous golden brown.
Stuffed portobellos with Crispy Goat Cheese don’t get much easier or more delicious than these đŸ™‚
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More recipes to try similar to Stuffed Portobellos with Crispy Goat Cheese…
These Lasagna Stuffed Portobellos are very similar and just as yummy.
Goat Cheese Tater Tot Bites
And if it’s the crispy goat cheese that intrigued you about this dish, you may want to try…
Stuffed Spaghetti Squash with Crispy Goat Cheese
Crispy Goat Cheese and Blackberry Salad
Also Sun Dried Tomato and Goat Cheese Crostini
Whipped Goat Cheese and Honey Dip
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Instagram
Facebook
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And join my Grilling and Smoking Facebook Group!
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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