baked portobello mushroom
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Baked portobello mushrooms with goat cheese

A simple, tasty and healthy meatless recipe that takes only minutes to throw together. Serve with pasta, polenta or any grain.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian, Mediterranean
Keyword: easy, gluten-free, goat cheese, mushrooms, olives, vegetarian
Servings: 6
Calories: 112kcal
Author: Veronique Eichler


  • 1 cup Marinara sauce or other good pasta sauce
  • 6 Portobello mushroom caps about 4" diameter
  • 6 oz goat cheese
  • 1/4 cup Kalamata olives chopped
  • 1/4 cup Fresh Italian parsley chopped
  • Salt and freshly ground black pepper to taste (optional)


  • 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.



Nutrition facts are per mushroom for an average 4" diameter mushroom (about 85 g).


Calories: 112kcal | Carbohydrates: 6g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 415mg | Potassium: 462mg | Fiber: 2g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg