Roasted Portobello Pepper Caps with Goat Cheese

This Roasted Portobello Pepper Caps with Goat Cheese is a delightful blend of earthy mushrooms and creamy cheese, perfect for appetizers or light dinners!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Vegetarian

Ingredients Equipment Method Notes

Ingredients

For the Stuffing:

4 pieces portobello mushrooms
2 pieces roasted red bell peppers skinned, seeded, and diced
1/4 teaspoon smoked paprika
1 piece ripe roma tomato seeded and diced
8 pieces pitted Castelvetrano olives chopped
5 ounces goat cheese
4 teaspoons breadcrumbs or nut crumbs use nut crumbs for gluten-free or for Passover
1 teaspoon za'atar spice blend
2 teaspoons extra virgin olive oil
1 teaspoon chili pepper flakes optional

Equipment

Oven
Baking sheet
Mixing bowl
Spatula or spoon
Sharp Knife

Method

Method:

Step 1: Prepare the Oven and Ingredients. Preheat your oven to 400°F (200°C). Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems and gills using a spoon.
Step 2: Roast the Peppers. Roast the red bell peppers on a baking sheet until charred. Steam in a bowl for 10 minutes, then peel, seed, and dice.
Step 3: Prepare the Filling. In a mixing bowl, combine the diced roasted peppers, smoked paprika, diced roma tomato, chopped olives, goat cheese, breadcrumbs, za'atar, and chili flakes if using. Mix until creamy.
Step 4: Stuff the Mushrooms. Drizzle olive oil inside each mushroom cap and fill generously with the mixture.
Step 5: Roast the Stuffed Mushrooms. Place on a baking sheet and bake for 20-25 minutes until tender and cheese is golden.
Step 6: Serve and Enjoy. Allow to cool slightly before serving warm. Enjoy with wine or a salad!

Notes

Ensure mushrooms are large enough to hold the filling.
Remove gills for better texture.
Adjust spice level by modifying chili flakes.
Let cool slightly after baking for better flavor.