This baked portobello mushrooms with goat cheese recipe is one of my favorites. It checks all the boxes of a great recipe in my book: few ingredients, minimal preparation, tasty, healthy, economical, and elegant to boot!
It is so simple a child can put it together. As a matter of fact it’s a great recipe to teach them how to cook. Yet elegant enough to serve at a dinner party and impress your guests.
Served with pasta or grains like polenta, farro or barley, it makes an easy and nutritious meatless dish. Add a green salad and you have a complete meal the whole family will enjoy!
While mushrooms are at their peak in the fall and winter, they are really available year around. They are low calorie, provide protein, fiber, vitamins (especially B vitamins) and minerals (in particular selenium which is antioxidant) . Their legendary effects on promoting good health have recently been validated by science. Their earthy umami flavor provides a feeling of fullness that makes them an excellent meat substitute. All the more reasons for eating more mushrooms…
My recipe calls for 6 average mushroom caps of about 4″ diameter (roughly 85 g each). Just because that’s what fits in the particular dish I used the day I was filming the recipe… Served as a main dish with grains or pasta, 2 mushroom caps per person is a good size serving. Feel free to add more pasta sauce if you like a lot of sauce. I find that it’s not necessary to add salt to this dish. Goat cheese, olives and marinara sauce are already high in sodium. But again, it’s a matter of personal taste.
Now, if you are a purist you will want to make this recipe using your own homemade tomato sauce. In my opinion, there are some very good commercial sauces out there that allow you to skip that extra work. The convenience of keeping a jar of pasta sauce in your pantry is priceless. Just look for ones with all natural ingredients that you can pronounce, organic if possible. I generally use marinara sauce for this recipe, but you can experiment with any pasta sauce you like: roasted garlic, basil, spicy, Vodka tomato sauce (why not?).
I also like to switch up the type of goat cheese I use. You can find all kinds of herbed, peppered or garlic flavored goat cheese in stores nowadays. If you get a log-shaped goat cheese, it’s easy to slice in nice little rounds that fit right inside the mushroom cap. Tip: use unflavored dental floss for easy slicing! But crumbles are fine if you can’t get nice little round patties… I am sure no one will complain!
Try these baked portobello mushrooms soon. You will get nothing but compliments!
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Baked portobello mushrooms with goat cheese
- Preheat the oven to 375ºF.
- Spread the sauce in the bottom of an oven proof baking dish. Arrange mushroom caps, gill side up, on top. Place a piece of goat cheese on each mushroom.
- Sprinkle a pinch of salt (optional) and fresh ground pepper to taste.
- Sprinkle evenly with olives.
- Bake 30 minutes or until hot and bubbly.
- Sprinkle with parsley and serve.