Description
4 large Portobello mushroom caps, stems removed
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
4 oz goat cheese, crumbled
⅓ cup dried cranberries
¼ cup chopped walnuts
1 tbsp honey
1 tsp fresh thyme leaves
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Brush both sides of the Portobello caps with olive oil and season with salt, black pepper, and garlic powder.
Place the mushrooms gill-side up on the baking sheet and bake for 10 minutes.
In a bowl, mix the goat cheese, dried cranberries, walnuts, and honey.
Remove the mushrooms from the oven and evenly distribute the cheese mixture among them.
Return to the oven and bake for another 8-10 minutes, until the cheese is slightly melted.
Garnish with fresh thyme and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 220 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed mushrooms every time. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Carefully remove the stems from four large Portobello mushroom caps. Using a spoon, gently scrape out the dark gills if desired for a less earthy flavor and a neater appearance. Brush both sides of the caps generously with olive oil, then season evenly with salt, black pepper, and garlic powder. Place the caps gill-side up on the prepared sheet and bake for exactly 10 minutes to par-cook.
While the mushrooms bake, prepare the filling. In a medium bowl, combine 4 oz of crumbled goat cheese, ⅓ cup of dried cranberries, ¼ cup of chopped walnuts, and 1 tablespoon of honey. Mix until just combined. After the initial bake, carefully remove the hot baking sheet from the oven. The mushrooms will have released some liquid; you can optionally blot this away. Evenly divide the filling mixture, mounding it into each mushroom cap. Return the baking sheet to the oven and bake for another 8-10 minutes, until the cheese is soft and slightly melty. Finish by garnishing with fresh thyme leaves.
Serving Suggestions
These elegant stuffed mushrooms are versatile. Serve them as a stunning appetizer on a platter garnished with extra thyme. For a light lunch or vegetarian main course, pair them with a simple arugula salad dressed with lemon vinaigrette and a side of quinoa or crusty bread to soak up any delicious juices. They also make an excellent side dish for roasted chicken or grilled steak.
How-to Summary
In short: Prepare and season mushroom caps, then bake for 10 minutes. Mix goat cheese, cranberries, walnuts, and honey. Stuff the par-baked mushrooms and bake for another 8-10 minutes. Garnish with fresh thyme and serve warm.
Frequently Asked Questions
Can I make these ahead of time? Yes. You can prepare the filling and clean the mushrooms up to a day in advance. Store separately in the fridge. Assemble and bake just before serving for the best texture.
What can I use instead of goat cheese? Cream cheese, feta, or a soft ricotta are excellent substitutes. For a vegan version, use a dairy-free cream cheese alternative.
How do I prevent soggy mushrooms? Ensure your oven is fully preheated and don’t skip the initial bake without filling. This step helps the mushrooms release excess moisture. Blotting the liquid after this bake also helps.
Can I use a different nut? Absolutely. Pecans, pistachios, or pine nuts would work wonderfully in place of walnuts.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or toaster oven to maintain texture; the microwave may make them rubbery.
Common Mistakes to Avoid
- Overfilling the Caps: Mound the filling but avoid overstuffing, as it can spill and burn on the baking sheet.
- Skipping the First Bake: Baking the caps first is crucial to draw out moisture and prevent a watery final dish.
- Using Wet Ingredients: Ensure your cranberries are dried and your walnuts are not stale or moist, as extra moisture can make the filling runny.
- Overbaking: Bake only until the cheese is soft and slightly melted. Overbaking can cause the mushrooms to become tough and the nuts to burn.
Conclusion
These Goat Cheese and Cranberry Stuffed Portobello Mushrooms are a perfect blend of savory, sweet, and earthy flavors, all ready in about 30 minutes. Impressively elegant yet simple to prepare, they are a guaranteed crowd-pleaser for any occasion. By following the detailed guide and avoiding common pitfalls, you’ll create a delicious and visually stunning dish every time.
