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Portobello Mushrooms Stuffed with Goat Cheese

Stuffed Baby Portobello Mushrooms

with Goat Cheese and Sundried Tomatoes



10-12 Baby Portobellos

1 cup reconstituted sundried tomatoes

1 cup of chopped fresh Italian parsley

1cup of chopped fresh basil

1tsp chopped garlic

2 cups of breadcrumbs

2 logs of goat cheese

Tomato sauce of your choice

Olive oil

White wine



Clean the mushrooms and take out the stems

then chop the stems.

In a saute pan, saute the stems with garlic and olive oil

then add the parsley,basil and the slivered sundried tomatoes.

Cook the mixture for 5-8 minutes,then place in a bowl and cool slightly.

Add the breadcrumbs and mix with a little tomato sauce until moist.Then add small chunks of the goat cheese.


Fill the  mushroom caps with the mixture and place on a baking sheet.

Drizzle olive oil and white wine on the baking sheet

then roast the mushroom caps 15-20 min at 350 degrees.




Last updated by Ellen Esposito Jun 7, 2009.



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