Treat your taste buds with this indulgent, gourmet-style recipe for Chèvre Stuffed Portobellos. Creamy chèvre cheese stuffed inside succulent portobello mushrooms will tantalize your senses and delight your palate! Imagine the perfect bite of flavorful goodness.
WHAT YOU’LL LOVE
- Hollowed mushroom bowls: Removing the stems and scooping out the dark gills turns each 5" portobello cap into a sturdy bowl that holds the filling and keeps the mushroom from turning muddy.
- Herbed chèvre filling: Goat cheese mixed with minced garlic, fresh thyme, and fresh rosemary makes a creamy, tangy, herb-forward filling with very few ingredients.
- Hot indirect charcoal heat: About 20 minutes at 400°F away from the coals softens the mushroom and warms the cheese without scorching either.
- Simple, fast prep: Ten minutes of prep and a short ingredient list make this an easy appetizer or vegetarian main.
Chèvre Stuffed Portobellos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
French
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Calories
236
Introducing Chèvre Stuffed Portobellos! Try this succulent recipe for portobello mushrooms filled with creamy chèvre cheese — an indulgent, gourmet-style treat that's sure to tantalize your taste buds.
Ingredients
- 2 (5” diameter) portabello mushrooms
- 4 oz chèvre goat cheese
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- salt and pepper
-
olive oil
Directions
- Preheat your charcoal grill for high heat (400°F) indirect grilling.
- Remove the stems from the mushrooms. Scoop out the gills with a spoon, hollowing out a bowl shape. Rub a thin layer of olive oil on the surface of the mushroom. Season with salt and pepper.
- Mix the cheese, garlic, thyme and rosemary. Season with salt and pepper. Divide in half and place each half in the mushroom “bowl.”
- Place the mushrooms on the grill. Grill for about 20 minutes, until the mushroom is softened.
Recipe Note
Recipe FAQ
Why scoop out the gills?
The dark gills turn the filling gray, taste slightly bitter, and release a lot of liquid when heated. Removing them leaves a clean bowl for the cheese and a firmer cap.
How should I clean portobello mushrooms?
Wipe the caps with a damp paper towel. Rinsing or soaking them lets the mushrooms absorb water, which keeps them from browning and makes them soggy.
Why oil and season the mushroom before filling it?
A thin coat of olive oil helps the mushroom brown and keeps it from drying out, and salt and pepper season it directly, since the filling won't reach every bite.
Why grill over indirect heat at 400°F?
Indirect heat cooks the mushrooms evenly and gently. Direct heat would scorch the outside of the cap before the center softened and the cheese warmed through.
How do I know the mushrooms are done?
After about 20 minutes, the mushroom should be softened and slightly shrunken, and the cheese should be warm and lightly browned on top.
Can I use dried herbs?
Fresh herbs have a brighter flavor here. If you only have dried, use about a third of the amount and mix them into the cheese.
What cheese can I substitute for chèvre?
Feta or cream cheese both work. Feta is saltier, so taste the filling before adding more salt.
Can I fill the mushrooms ahead?
Yes, a few hours ahead. Keep the filled caps covered in the refrigerator and grill them just before serving, since mushrooms release liquid as they sit.
How should I store leftovers?
Refrigerate within 2 hours of cooking. They keep for about 3-4 days and reheat best in a 350°F oven.
How indoor-friendly is this recipe?
5 out of 5. A 400°F oven bakes the stuffed mushrooms on a sheet pan in about the same time.
Recipe Highlights
Hollowed mushroom bowls: Hold the filling neatly.
Herbed chèvre: Adds a creamy, tangy filling.
Indirect charcoal heat: Softens the cap without scorching.
Short ingredient list: Makes an easy appetizer.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.35 oz
- per serving
- Calories
- 236
- Carbs
- 9 grams
- Protein
- 10 grams
- Fat
- 19 grams
- Sodium
- 267 milligrams
