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Name: Goat Cheese Stuffed Mini Portobello Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 32 small Portobello Mushrooms cleaned and stalks removed; 4 tablespoons Olive Oil; Salt and Pepper to taste; 1 stalk Celery finely chopped; 2 Shallots finely chopped; 1/2 Red bell pepper finely chopped; 1/4 cup Sun-dried Tomatoes chopped; 2 cloves Garlic chopped; 2 Scallions chopped; 5 ounces Goat Cheese; 1/3 cup Parmesan Cheese grated

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INGREDIENTS

32 small Portobello Mushrooms ; cleaned and stalks removed
4 tablespoons Olive Oil
Salt and Pepper ; to taste
1 stalk Celery ; finely chopped
2 Shallots ; finely chopped
1/2 Red bell pepper ; finely chopped
1/4 cup Sun-dried Tomatoes ; chopped
2 cloves Garlic ; chopped
2 Scallions ; chopped
5 ounces Goat Cheese
1/3 cup Parmesan Cheese ; grated

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line baking sheet with foil or parchment paper. Place mushrooms on baking sheet, facing-up. Drizzle 2 tbs. olive oil over mushrooms and sprinkle with salt and pepper. Bake for 15 minutes. Remove from oven and let cool.

2. In large skillet, heat remaining 2 tbs. olive oil over medium heat. Add shallots, celery, and red pepper and cook 5 minutes, until tender. Add the sun-dried tomatoes and garlic and cook additional 2 minutes. Remove from heat. Mix in scallions, goat cheese, and parmesan cheese.

3. Fill mushrooms with cheese mixture and serve. If not eating immediately these may be refrigerated and brought to room temperature before serving.

NOTES

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Goat Cheese Stuffed Mini Portobello Mushrooms

32 small Portobello Mushrooms cleaned and stalks removed
4 tablespoons Olive Oil
 Salt and Pepper to taste
1 stalk Celery finely chopped
2 Shallots finely chopped
1/2 Red bell pepper finely chopped
1/4 cup Sun-dried Tomatoes chopped
2 cloves Garlic chopped
2 Scallions chopped
5 ounces Goat Cheese
1/3 cup Parmesan Cheese grated

3. Fill mushrooms with cheese mixture and serve.  If not eating immediately these may be refrigerated and brought to room temperature before serving.

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Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 4 Servings

Calories: 200
Calories from Fat: 133 (66%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.7g
Cholesterol 29.8mg		9 %
Sodium 315.6mg		11 %
Potassium 312.5mg		8 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 6.8g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 200

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REVIEWS

Cloutm3

This is soooo good. Been making it ever since I found the recipe. Thank you for sharing. The family loves it!

BGW

Even my 12yo who says he doesn’t like mushrooms loved this! I didn’t have celery and used blueberry lemon thyme goat cheese, and it was wonderful. Will make again!

mimibar