Goat Cheese Stuffed Portobello Mushrooms

Whether it's just you, you and a date, or you and an entire party, this elegant dish let's you feel like you're really doing something special. Yet it's so darn easy!

Ingredients (for each mushroom):

Goat Cheese Stuffed Portobello

Goat Cheese Stuffed Portobello

  • Large Portobello Mushroom
  • Soft Herbed Goat Cheese Log (Small log serves two)
  • One Roasted Red Pepper
  • Baby Spinach Leaves
  • 1/4 Cup Balsamic Vinegar


  1. Preheat your oven to 350 degrees F, and lightly spray the bottom of a baking dish with cooking spray.
  2. Clean and remove the stem from each mushroom.
  3. Cut the log into small rounds, so that you have at least 4 slices for each mushroom. (Example: If you're using a small log for two, cut the log in half, and then cut each half into 4 slices.)
  4. Place four rounds of the goat cheese on each mushroom in a diamond formation.
  5. Slice one roasted red pepper into long 1/4-inch thick slices, and lay them on top of the goat cheese and mushroom, almost completely covering the goat cheese with red peppers.
  6. Place in the oven and cook for 15-17 minutes, or until the goat cheese is soft and warm and everything is heated throughly.
  7. In the meantime, pour 1/4 cup of balsamic vinegar per mushroom into a saucepan. Bring to a boil over medium heat, and immediately reduce to medium low so that it's only lightly simmer. Reduce the balsamic down to about 1/2 of what you started with, or until it has a light syrupy texture.
  8. Place a mound of spinach leaves on a large plate, and put the mushroom in the middle. Drizzle the balsamic reduction all over the entire thing.