Roasted Portobello Pepper Caps With Goat Cheese Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
• STEP 3.In a bowl, mix together the goat cheese, minced garlic, chopped fresh herbs, salt, and pepper.
• STEP 4.Fill each portobello cap with the goat cheese mixture, pressing it down gently.
• STEP 5.Place the filled caps on a baking sheet and drizzle with olive oil.
• STEP 6.Roast in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Garnish with additional fresh herbs, if desired, and serve warm.

Cooking Tips

• Choose large, firm portobello mushrooms for this recipe.
• You can use any combination of fresh herbs you like, such as parsley, thyme, or rosemary.
• If you don't have goat cheese, you can substitute with cream cheese or feta cheese.
• These roasted caps can be made ahead of time and reheated in the oven before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the caps on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve these roasted caps as an appetizer or side dish. They pair well with grilled meats or as part of a vegetarian meal.