Chevre Cheese Stuffed Portobella Mushroom Caps

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Chevre Cheese Stuffed Portobella Mushroom Caps
Serves 4
A vegetarian entrée favorite, this recipe can also be done successfully on a barbecue grill.
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  1. 4 Portobella Mushroom Caps, approximately 4" in diameter
  2. 6 oz. Chevre (Goat Cheese), crumbled
  3. 3 Roma Tomatoes, sliced 1/4"
  4. 1⁄2 cup Basil Leaves, Fresh
  5. 4 cups Sweet Onions, sliced fine
  6. 2 Tbsp. Butter
  7. 2 Tbsp. Garlic, Fresh Cloves, sliced fine
  8. 1 cup Balsamic Vinegar
  9. 1⁄2 cup Light Brown Sugar
  10. 1⁄2 cup Olive Oil
  11. 1⁄2 tsp. Chili Powder
  12. 1⁄2 tsp. Cumin Powder
  1. Wipe mushroom caps clean with a damp cloth, turn over and remove stem and inner "gills" with a small spoon used in a gentle, scraping motion.
  2. Mix together balsamic vinegar, brown sugar, olive oil, chili powder and cumin and pour over mushroom caps coating well. Marinate caps for 4 to 6 hours.
  3. After marinating 4 to 6 hours wipe caps clean of excess marinate. Place the caps former "gill" side up on a non-stick baking sheet and layer on top of caps, the onion, chevre cheese, tomato, basil leaves then more chevre.
  4. Bake caps in a pre-heated 375 F oven for 7 to 10 minutes or until the cheese is melted and the mushroom cap and its toppings are heated through.
  5. If using a grill, place the caps directly on a medium heat grill and close the cover of the grill to add additional top heat. The length of actual time may vary depending on your grill.
  6. Garnish with more basil if desired just before service.
Nino Salvaggio