Chèvre-Stuffed Portabella Mushroom Caps

It might be my imagination, but I think not. More and more goat cheese recipes are cropping up this summer, as people figure out that they can go wild and crazy and still eat healthy meals using goat cheese. Yay, word is getting out!

Case in point: these stuffed portabella mushroom caps. Did you know that “portabella” is just the US food marketeers’ fancy name for Crimini mushrooms? So there. Go get you some of ’em and serve ’em for your next get-together. Scrumptious! Thanks to C and C Marriage Factory for the recipe and the pix, found on Yummly!


20 oz portabella (aka crimini) mushrooms, cleaned and stems removed

Olive oil cooking spray

3 slices white sandwich bread
1 small garlic clove, coarsley chopped
5 oz. soft crumbled goat cheese
1/2 cup fresh parsley
1/4 tsp red pepper flakes
Coarse salt, to taste
Preheat oven to 400. Lightly spray a rimmed baking sheet with cooking spray.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red pepper flakes. Season with salt and pulse filling until combined.
Spoon filling into each mushroom top and roll filled side in reserved breadcrumbs. Place on prepared baking sheet and bake until mushrooms are tender and lightly browned, 15 to 20 minutes.