Stuffed Portobello Mushrooms

“Found in TOH's June/July 2008 magazine. Submitted by Mike Bass who says you can also substitute feta or cream cheese for the goat cheese.”
READY IN:
25mins
SERVES:
6
YIELD:
6 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems from mushrooms and place caps on a rack in a shallow roasting pan.
  2. Fill each cap with a teaspoon of the goat cheese and top with 1 tablespoon of the pepper strips.
  3. Sprinkle with pepper.
  4. Drizzle with oil.
  5. Bake at 350F until mushrooms are tender and cheese is melted, about 15-20 minutes.

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