Name: Stuffed Portobello Mushrooms with Goat Cheese, Rosemary, Spinach & Walnuts | Elegant Main Course or Appetizer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 large Portobello mushrooms; 6 oz 170g goat cheese, softened; 1 cup fresh spinach (chopped); 1/4 cup walnuts (finely chopped); 1 tbsp fresh rosemary (finely chopped); 2 garlic cloves (minced); 2 tbsp olive oil; Salt and pepper to taste; 1/4 cup grated Parmesan cheese (optional); Fresh parsley (chopped (for garnish))

Rosemary and Goat Cheese Stuffed Portobello Mushrooms: A Flavor Explosion

If there’s one recipe that’s guaranteed to impress, it’s this one: Rosemary and Goat Cheese Stuffed Portobello Mushrooms. We first tried this dish at a cozy dinner party a few years ago, and it quickly became a favorite. There’s something so comforting about the earthy richness of the portobello mushroom paired with the creamy, tangy goat cheese and the fragrant rosemary. Every bite feels like a mini celebration of flavors, and we couldn’t wait to bring this beauty to our own kitchen!

Why Portobello Mushrooms?

Portobello mushrooms are a true game-changer when it comes to creating hearty, satisfying dishes. Their meaty texture makes them an ideal base for stuffing, and they’re packed with umami. We love how versatile they are; they can stand alone as a main dish or be served as a side. Plus, their large caps are the perfect canvas for all sorts of fillings, making them a dream ingredient for anyone looking to experiment with new recipes.

Short Info: Did you know? Portobello mushrooms are packed with antioxidants and are a great source of vitamins B and D, making them a healthy choice for any meal!

Goat Cheese: The Creamy Magic

If there’s one cheese that steals the show in this recipe, it’s goat cheese. It’s creamy, tangy, and just the right level of richness to balance the savory depth of the mushrooms. When we first decided to pair it with rosemary, we were amazed at how well the flavors complemented each other. The earthy notes of rosemary mix perfectly with the sharpness of the goat cheese, creating a filling that’s both indulgent and light.

Short Info: Flavor Tip: If goat cheese isn’t your thing, you can easily swap it for a plant-based cheese for a vegan option without sacrificing flavor!

Rosemary: A Fragrant Herb with Bold Flavor

Ah, rosemary—the herb that’s as fragrant as it is flavorful! We’ve always been drawn to rosemary for its pine-like aroma and woody taste. It’s a classic herb that works in so many different dishes, but it really shines in this recipe. When combined with garlic and olive oil, the rosemary gives the stuffed mushrooms a fresh, savory punch. It’s the perfect herb to bring everything together and create a harmonious flavor profile.

Short Info: Pro Tip: Fresh rosemary is always the best choice for this recipe, but dried rosemary can work in a pinch—just use it sparingly!

A Perfectly Simple Yet Elegant Dish

One of the best things about these Rosemary and Goat Cheese Stuffed Portobello Mushrooms is how simple they are to make, yet they feel incredibly elegant. We’ve served them at everything from casual weeknight dinners to festive gatherings, and they always steal the spotlight. The best part? They come together in just 30 minutes, so you can have a gourmet meal ready in no time!

Short Info: Quick Tip: Preheat your oven while you prep the mushrooms to save time and get them in the oven as soon as you’re ready!

The Aromatic Garlic Touch

No stuffed mushroom would be complete without garlic. We love to sauté the garlic with rosemary and a touch of olive oil to bring out its sweetness before stuffing the mushrooms. The garlic infuses the filling with depth and warmth, making each bite even more irresistible. It’s the secret ingredient that ties everything together and adds that extra layer of flavor.

Short Info: Extra Flavor Boost: If you’re a garlic lover like us, feel free to add an extra clove or two for an even bolder taste!

Serving Suggestions: From Appetizer to Main Course

These rosemary and goat cheese stuffed mushrooms are incredibly versatile when it comes to serving options. They can be served as an appetizer, paired with a light salad, or as a main dish alongside roasted vegetables or a grain like quinoa. Whether you’re hosting a fancy dinner or looking for a hearty meal, this dish fits the bill perfectly.

Short Info: Make It a Meal: Serve these mushrooms with a side of quinoa or couscous for a balanced, satisfying dinner!

Customizing Your Stuffed Mushrooms

One of the things we adore about this recipe is how easy it is to make it your own. You can switch up the herbs to suit your tastes—thyme, sage, or even basil would work beautifully. You could also add a sprinkle of breadcrumbs on top for an extra crunch. The stuffing is endlessly customizable, so feel free to get creative and experiment with different flavors.

Short Info: Get Creative: Add a handful of spinach or sun-dried tomatoes to the stuffing for a pop of color and extra nutrition!

A Dish Worth Sharing

Every time we make these Rosemary and Goat Cheese Stuffed Portobello Mushrooms, we can’t help but feel proud of the end result. They’re visually stunning, full of flavor, and simple to prepare—what more could you want from a dish? Whether you’re serving them at a dinner party, making them for a special occasion, or just whipping them up for a cozy night in, they’re sure to impress and leave everyone asking for the recipe.

Treat yourself to these Stuffed Portobello Mushrooms, filled with creamy goat cheese, fresh rosemary, spinach, and walnuts, then baked to perfection. This delightful dish combines earthy flavors with a touch of elegance, making it perfect as a main course or a hearty appetizer. Rich, savory, and satisfying, these stuffed mushrooms offer a gourmet experience that’s easy to prepare yet impressive enough for special occasions.

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Prep Time 15

Cook Time 25

Total Time 40

Course Brunch, Side Dish, Snack

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

4 large Portobello mushrooms
6 oz 170g goat cheese, softened
1 cup fresh spinach chopped
1/4 cup walnuts finely chopped
1 tbsp fresh rosemary finely chopped
2 garlic cloves minced
2 tbsp olive oil
Salt and pepper to taste
1/4 cup grated Parmesan cheese optional
Fresh parsley chopped (for garnish)

Instructions

Prepare the Mushrooms: Preheat your oven to 375°F (190°C).
Gently clean the Portobello mushrooms with a damp paper towel and remove the stems. Using a spoon, scrape out the gills to make more room for the filling.
Make the Filling: In a medium bowl, combine the softened goat cheese, chopped spinach, walnuts, fresh rosemary, and minced garlic. Mix until well combined.
Season the mixture with salt and pepper to taste.
Stuff the Mushrooms: Brush the outside of each mushroom cap with olive oil and place them on a baking sheet, gill side up.
Divide the goat cheese mixture evenly among the mushrooms, pressing it into each cap.
Bake the Mushrooms: If desired, sprinkle the grated Parmesan cheese over the top of the stuffed mushrooms for an extra layer of flavor.
Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the filling is golden and bubbly.
Garnish and Serve: Remove the mushrooms from the oven and let them cool slightly. Garnish with freshly chopped parsley.
Serve warm as a main course with a side salad or as an appetizer.

Notes

Enjoy the rich and savory taste of these Rosemary and Goat Cheese Stuffed Portobello Mushrooms, a perfect blend of creamy, nutty, and aromatic flavors!

Keyword goat cheese recipe ideas, recipes with rosemary, rosemary recipe ideas, rosemary recipes, stuffed mushroom recipe, vegetarian recipe, vegetarian recipe ideas

Here are some frequently asked questions about our Rosemary and Goat Cheese Stuffed Portobello Mushrooms:

Can I Use Vegan Cheese Instead of Goat Cheese?
Yes! If you’re looking for a dairy-free option, vegan cream cheese or cashew-based cheese works wonderfully as a substitute for goat cheese.

Can I Use a Different Type of Mushroom?
While portobello mushrooms are the perfect size for stuffing, you can use large cremini mushrooms or even shiitake mushrooms if you prefer. Just make sure they’re large enough to hold the stuffing!

Can I Use Dried Rosemary?
Yes, dried rosemary works just as well as fresh! Just remember that dried herbs are more concentrated, so use about one-third of the amount specified for fresh rosemary.

Can I Skip the Egg?
If you’d like to make the recipe vegan, you can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). This helps bind the filling without any animal products.

What Can I Serve These Mushrooms With?
These stuffed mushrooms make a great main or side dish! Serve them with a light salad, roasted vegetables, or even over a bed of quinoa or rice for a complete meal.

Can I Make These Ahead of Time?
Definitely! You can prepare the stuffed mushrooms in advance and refrigerate them for up to a day. When you’re ready to cook, just pop them in the oven for about 15 minutes or until they’re hot and golden.

We hope these answers help you create the most delicious and satisfying Rosemary and Goat Cheese Stuffed Portobello Mushrooms. Enjoy!