Goat Cheese Stuffed Mini Portobello Mushrooms

Yields: 4 Servings

Goat Cheese Stuffed Mini Portobello Mushrooms

  • 32 small Portobello Mushrooms
  • 4 tablespoons Olive Oil
  • Salt and Pepper
  • 1 stalk Celery
  • 2 Shallots
  • 1/2 Red bell pepper
  • 1/4 cup Sun-dried Tomatoes
  • 2 cloves Garlic
  • 2 Scallions
  • 5 ounces Goat Cheese
  • 1/3 cup Parmesan Cheese
  1. Preheat the oven to 350 degrees.
  2. Line baking sheet with foil or parchment paper.
  3. Place mushrooms on baking sheet, facing-up.
  4. Drizzle 2 tbs.
  5. olive oil over mushrooms and sprinkle with salt and pepper.
  6. Bake for 15 minutes.
  7. Remove from oven and let cool.In large skillet, heat remaining 2 tbs.
  8. olive oil over medium heat.
  9. Add shallots, celery, and red pepper and cook 5 minutes, until tender.
  10. Add the sun-dried tomatoes and garlic and cook additional 2 minutes.
  11. Remove from heat.
  12. Mix in scallions, goat cheese, and parmesan cheese.Fill mushrooms with cheese mixture and serve.
  13. If not eating immediately these may be refrigerated and brought to room temperature before serving.

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big Oven.com