Goat Cheese Stuffed Portobello Mushroom Cap Pizzas with cherry tomatoes, capers, and spinach are a simple yet flavorful vegetarian meal perfect for entertaining.
A stray kitten has waltzed into our lives and stolen our hearts.
There’s been some extra hustle and bustle around the house on top of the normal amount due to this little one’s arrival, with multiple trips to the shelter to get her registered, spayed, vaccinated, and generally healthy. So quick/easy/fresh dinners like these goat cheese stuffed portobello mushrooms caps have been on the menu now more than ever.
Why these goat cheese stuffed mushroom cap pizzas are amazing:
Anything that takes about 10 minutes to prep, is chock full of good-for-you ingredients and doesn’t skimp on flavor is ideal. And that’s exactly what these vegetarian portobello mushroom cap pizzas are: a delicious portobello mushroom stuffed with all sorts of fresh goodness- summer tomatoes, spinach, goat cheese, parmesan, capers, basil- pretty much anything that you would put on a pizza would work here.
Then simply pop them in the oven for a bit, and do prop them up on a wire rack over your baking sheet so they don’t end up sitting in a pool of liquid- no one likes a soggy ‘shroom. Or maybe you do, that’s cool.
Portobello pizzas are ah-mazingly flavorful, and one of the most satisfying vegetarian meals I’ve ever made.
What to serve with stuffed portobello mushrooms?
Serve these goat cheese stuffed mushrooms with a side salad if you want to keep it low carb! I found that wit hall that delicious melty cheese just one piece is enough to fill us up at dinner.
Is it ok to reheat stuffed mushrooms the next day?
Leftover stuffed mushrooms should be refrigerated no later than two hours after preparing them. Note that this includes the time that the food is sitting on the table or on your plate. If your mushrooms were left out overnight, definitely throw them in the trash. Store leftover stuffed mushrooms in the fridge in a shallow dish, less than 3 inches deep, leaving air spaces around the mushrooms to let cold air get to the food.
Reheat the stuffed portobello in the microwave. Note that microwave cooking may dry out the mushrooms further, but it’s important to heat leftover food to at least 165 degrees Fahrenheit.
Tips:
- I garnished ours with a sprinkle of crushed red pepper and a drizzle of balsamic glaze. Next level.
- Feel free to swap goat cheese out for feta to take these into a Greek direction.
- Skip the capers if you’re not a fan.
For more meatless party food and appetizers, try:
Portobello Pizzas with Goat Cheese & Spinach
Portobello Pizzas with cherry tomatoes, capers, goat cheese and spinach are an amazingly flavorful vegetarian meal, and they come together in a snap!
Ingredients
- 2 portobello mushrooms stems removed
- 1 tablespoon olive oil
- 2 cups baby spinach cooked (you should have about 1/2 cup cooked spinach)
- 2 ounces goat cheese
- 1/2 cup grated parmesan
- 1/2 teaspoon dried oregano
- 1/4 cup cherry tomato
- 1 tablespoon capers
- 1 tablespoon basil chopped
- Salt and pepper
Instructions
- Preheat oven to 375. Brush mushrooms with olive oil and season with salt and pepper.
- In a small bowl, combine goat cheese, parmesan and oregano.
- Divide spinach, goat cheese mixture, tomatoes and capers evenly among mushrooms.
- Place on a wire rack set over a baking sheet (to prevent soggy mushrooms) and bake for about 20-25 minutes. Garnish with chopped basil and season with salt and pepper before serving.
Recipe Notes
- I garnished ours with a sprinkle of crushed red pepper and a drizzle of balsamic glaze. Next level.
- Feel free to swap goat cheese out for feta to take these into a Greek direction.
- Skip the capers if you're not a fan.
Products I recommend for this recipe:
