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Fresh Herb and Goat Cheese Stuffed Grilled Portobellos

A large appetizer or a small meal, these meaty portobello mushrooms are stuffed with a creamy, herbed goat cheese and finished with a light salad.


24 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper to taste
24 oz. fresh goat cheese
8 small cloves garlic, minced
4 oz. fresh thyme
4 oz. fresh cilantro
4 oz. fresh rosemary
4 oz. fresh dill
4 oz. fresh basil leaves
1 cup panko bread crumbs
1 lb. arugula
1/2 cup balsamic vinegar


  1. Clean the dark black gills from the mushrooms. Drizzle with olive oil, season with salt and pepper. Place over medium heat on open barbecue grill, face down. After a few minutes, turn over and continue to cook.
  2. In mixing bowl, combine goat cheese with minced garlic, salt, pepper and the mixture of chopped fresh herbs and panko. Mix cheese until all ingredients have been incorporated and a nice creamy texture is achieved.
  3. When the mushrooms begin to get soft, add spoonful of goat cheese mixture into the center of each portobello.
  4. Bake in a 350°F oven for 7-8 minutes.
  5. Plate and top with arugula salad tossed with balsamic vinegar and olive oil.

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