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Goat Cheese and Sun-Dried Tomato-Stuffed Portobello Mushrooms

30 minutes·Serves 4

These juicy stuffed portobello mushrooms finished off with a balsamic glaze are the answer to meaty cravings. My favorite way to eat this dish is on a bed of simply dressed greens. It also works as appetizers if you swap in small mushrooms for the big ones. While cooking the mushrooms, don’t be alarmed if moisture begins to pool on the sheet pan. It’s normal and doesn’t mean they’ll be soggy. The balsamic glaze, thicker and sweeter than balsamic vinegar, adds an essential richness. I rely on store bought balsamic glaze since I don’t love stirring vinegar and sugar over a hot stove. You can generally find it in grocery stores next to the balsamic vinegar.

Ingredients

  • 8 medium to large portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • ¾ teaspoon salt, plus more to taste
  • 1 to 2 cups arugula
  • 1 cup crumbled goat cheese
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 cup chopped nuts (roasted pine and almonds, or plain walnuts), plus more for topping
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons balsamic glaze

Serving suggestion

Fresh arugula

Nuts

Fresh parsley, chopped

Instructions

  1. 1Preheat the oven to 400 degrees. Coat the mushrooms with 2 tablespoons of oil and place them, stem side up, on a large sheet pan. Sprinkle mushrooms with the garlic and salt.
  2. 2Roast for 9 minutes. Carefully flip over the mushrooms and bake for another 9 minutes.
  3. 3Remove from the oven. Using a cutting board, roughly chop the arugula. Mix in the goat cheese, sun-dried tomatoes, nuts, and black pepper. Stuff each mushroom cap with the mixture and drizzle on a little balsamic glaze. Bake for 6 more minutes, or until the cheese is melty.
  4. 4Serve over a bed of fresh arugula and top with more nuts and parsley.

Easy Ingredient Swaps

↔Roughly chopped spinach for the arugula

↔Chunky medium salsa for the sun-dried tomatoes

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