Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms

These Vegetarian Stuffed Portobello Mushrooms make a gorgeous, elevated, and upscale addition to your menu.  My Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms are filled with rich flavors and make a delicious vegetarian main course, appetizer, or side dish.

Love Vegetarian Stuffed Portobello Mushrooms? Also try my Caprese Stuffed Mushrooms, Spinach & Goat Cheese Stuffed Mushrooms & Taco Stuffed Portobello Mushrooms.

Vegetarian Stuffed Portobello Mushrooms - Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms

I just love a good Vegetarian Stuffed Portobello Mushrooms recipe.  They make the perfect vegetarian meal and give the wow factor at a table.  My Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms is a mouthful of a title... but lives up to the hype.  The recipe was the result of me putting together all of my favorite foodie things in a mushroom cap.

This recipe is easy enough for a weekday meal, but can also wow any vegetarian at a holiday meal or dinner party.  Isn't it perfect for Christmas, Thanksgiving, or Easter?

The hearty portobello mushrooms make a perfect base for the rich tomato, roasted red peppers, and goat cheese.  These Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms are the perfect use for those pretty big mushroom caps you found at the store.

Why You'll Love These Vegetarian Stuffed Portobello Mushrooms...

• These Vegetarian Stuffed Mushrooms are filled with WOW flavors like roasted bell peppers AND savory goat cheese.  Plus, topped with pretty fresh herbs!
• The fresh herbs bring these flavors to life!
• They are super savory and hearty, but only 130 calories each!
• They are naturally gluten-free, low-carb, and vegetarian!
• They can make a great vegetarian main course for a holiday meal or a side dish for everyone else.
• Mushrooms are good for you! They are low in fat and have selenium, vitamin B6, zinc, and potassium.

Ingredients:

Here's an overview of what you'll need to make this Vegetarian Stuffed Portobello Mushrooms recipe, but keep scrolling for the full recipe amounts.

• Portobello Mushroom: To make my Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms start with big Portobello mushroom caps.  The bigger the better... but you want them to be at least 3-4 inches wide. They have a great umami flavor.
• Olive Oil: A nice extra virgin olive oil helps give the mushrooms some flavor.  I like this one.
• Lemon: Use a lemon to make a quick vinaigrette to give the mushrooms a flavor.
• Garlic: Garlic also helps bring out the flavor of the mushrooms. You can also use garlic powder.
• Tomatoes: Cherry tomatoes work great for this!
• Roasted Red Peppers: I use the jarred, prepared store-bought roasted red peppers in this, to make the recipe easier than making them from scratch from red bell peppers.  To prepare them, slice them into cubes. I like them.
• Goat Cheese: Rich and salty goat cheese is a great way to bring out the flavors.  It compliments the red peppers perfectly.  You can also use feta cheese.
• Fresh Herbs: Fresh herbs bring out the flavors. I like to use basil and fresh oregano.  Thyme, rosemary, or parsley is also good!  If you don't have fresh herbs, you can substitute out Italian Seasoning.
• Sea Salt & Black Pepper

Instructions:

This is an overview of the instructions to make this Vegetarian Stuffed Portobello Mushrooms recipe, but the full detailed printable recipe is below in the recipe card.

1. Preheat the oven to broil.  Prepare a baking sheet by spraying it with cooking spray.
2. Next, prepare the mushrooms by breaking off the mushroom stems and digging out the gills with a spoon as shown below.  Clean the mushroom by wiping it off with a wet paper towel.  Do not submerge it in water, because it will absorb the water.
3. The next step is whisking a homemade vinaigrette.  Whisk together the olive oil, lemon juice, garlic, salt and pepper.
4. Using a brush, cover the entire portobello with ¾ of the dressing.
5. Put the portobello mushroom caps under the broiler for 3-5 minutes until slightly tender.  They will continue to cook with the filling.
6. Reduce the heat to 375 degrees.
7. While the portobellos are cooking, combine the tomatoes, roasted red peppers, herbs, and the rest of the dressing in a small bowl.
8. Carefully pile the stuffing tomato mixture back into the mushrooms.  Dot the goat chees on top o the tomatoes and peppers.
9. Bake for 10-12 minutes until bubbly and soft.

Variations

I love this Vegetarian Stuffed Portobello Mushrooms recipe as written, but here are some fun variations.

• Mix Up the Cheese: Use feta cheese, parmesan cheese, gruyere, mozzarella cheese, or even fresh mozzarella pearls.
• Make it Vegan Stuffed Portobello Mushrooms: Leave off the cheese.
• Mix Up the Veggies: You can swap out artichokes, spinach, or even cooked broccoli or onions.
• Make it Spicy: Add a pinch of red pepper flakes.
• Make it Heartier: Add some panko breadcrumbs to the filling mix.  To keep it gluten-free use gluten-free breadcrumbs.
• Add a Nut: You could add some nuts like walnuts or pinenuts.
• Make it on the Grill: Instead of baking these in the oven, you can also grill them on medium-high heat for 6-7 minutes.
• Use a Shortcut: If you are looking to save time you can use any bottled Italian Dressing instead of whisking together your vinaigrette.  You can also make this with my Zesty Italian Dressing.

FAQ

Should you remove the gills from portobello mushrooms before cooking?

You can, but you don't have to.  They will not hurt you to eat, but it often looks more appealing to remove them, and removing the gills helps by not adding more moisture to the recipe.

How do you make stuffed mushrooms not watery?

It helps to pre-cook them in the broiler, like in this recipe.  Also when cleaning the mushrooms, don't submerge them with water or they will absorb it, only to release it when cooking and make the recipe watery.  This recipe can get a little watery from the tomatoes, but feel free to take the corner of a paper towel and dab it up.

Should you wash portobello mushrooms before eating?

You should not traditionally wash them, but you should clean them well with a damp paper towel.

The Vegetarian Stuffed Portobello Mushrooms recipe is So Tasty!

These Vegetarian Stuffed Portobello mushrooms are so tasty and unique.  I love adding my Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms as a perfect vegetarian main course for holiday dinner, a party, or just a regular ole' Tuesday night.  They can also serve as a brilliant side along with other dishes if you'd like.

For a weekday meal, serve them with soup or salad to complete the meal.  These would also be great with a holiday dinner menu like Crock Pot Mashed Potatoes and Maple Roasted Brussels Sprouts and Cranberries.

Any way you serve them, these little bowls of mushroom perfection are a recipe you'll love for years!

Serve them With:

• Italian Chopped Salad
• Italian Pasta Salad
• Tuscan Melon Salad
• Mediterranean Quinoa Salad
• Pesto Gnocchi
• Chopped Kale Salad
• Asparagus Casserole

More Vegetarian Stuffed Portobello Mushrooms to Try:

• Caprese Stuffed Portobello Mushrooms
• Spinach & Four Cheese Cheese Stuffed Mushrooms
• Taco Stuffed Portobello Mushrooms
• Goat Cheese Stuffed Portobello Mushroom

If you make this Vegetarian Stuffed Portobello Mushrooms recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Vegetarian Stuffed Portobello Mushrooms - Tomato, Roasted Red Pepper and Goat Cheese Stuffed Portobello Mushrooms

Julie Wunder

These Vegetarian Stuffed Portobello Mushrooms make a gorgeous, elevated, and upscale addition to your menu.  My Tomato, Roasted Red Pepper & Goat Cheese Stuffed Portobello Mushrooms are filled with rich flavors and make a delicious vegetarian main course, appetizer, or side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegetable Side, Vegetarian Main Course

Cuisine American, Italian

Servings 4 mushroom caps

Calories 132 kcal

Ingredients

  

1x2x3x

• 4 large portobello mushrooms, 3-4” wide
• 2 tablespoons olive oil
• ½ lemon, juiced
• ½ teaspoon minced garlic
• 1 cup cherry tomatoes, seeds removed & quartered
• ½ cup roasted red peppers, chopped
• 1 teaspoon fresh oregano, chopped *
• 1 teaspoon fresh basil, chopped *
• 2 ounces goat cheese
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• garnish: additional fresh herbs

Instructions

 

• Preheat the oven to broil.
• Remove stems from portobello and scoop out dark brown gills with a spoon.
• Wipe clean the mushrooms.
• Whisk together dressing with olive oil, lemon juice, garlic, salt & pepper
• Using a brush cover the entire portobello ¾ of the dressing.
• Place under broiler for 3-5 minutes or until slightly soft.
• Reduce heat in oven to 375 degrees.
• Combine tomatoes, roasted red peppers, herbs and remaining dressing in a small bowl.
• Carefully pile the mixture in the mushrooms.
• Dot the goat cheese on top of the tomato and peppers.
• Bake for 10-12 minutes or until cheese is bubbly and soft.
• Serve immediatly.

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to five days.  Reheat leftovers in a 350-degree oven for the best results.

 

Freezing

I don't recommend freezing this recipe because the texture would be soggy.

Nutrition

Calories: 132kcalCarbohydrates: 7gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 7mgSodium: 449mgPotassium: 431mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 24mgCalcium: 37mgIron: 1mg

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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