Roasted Portobello Pepper Caps With Goat Cheese Recipe

Recipe By Slurrp

These roasted portobello pepper caps with goat cheese are a delicious and healthy appetizer or side dish. The portobello caps are filled with a creamy goat cheese mixture and then roasted to perfection. The combination of the earthy portobello mushrooms and tangy goat cheese creates a flavorful and satisfying dish. Serve these roasted caps as a tasty appetizer at your next dinner party or as a side dish with grilled chicken or steak.

4.9
25 Rating -
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Vegdiet
30minstotal
15minsPrep
30m.total
15m.Prep
Roasted Portobello Pepper Caps With Goat Cheese
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Ingredients for Roasted Portobello Pepper Caps With Goat Cheese Recipe

  • 2 Large Portobello Mushroom Caps
  • 2 ounce Goat Cheese
  • 1 cloves Cloves Garlic, Minced
  • 1 tablespoon Chopped Fresh Herbs
  • As required Salt And Pepper, To Taste
  • as needed Olive Oil, For Drizzling
  • as required Additional Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
621
calories per serving
25 g Fat34 g Protein61 g Carbs48 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    34g
  • Carbs
    61g
  • Fiber
    48g

MacroNutrients

  • Carbs
    61g
  • Protein
    34g
  • Fiber
    48g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    510mg
  • Iron
    11mg
  • Vitamin A
    2975mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    160mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    23mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    376mg
  • Manganese
    2mg
  • Phosphorus
    679mg
  • Selenium
    46mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp