Stuffed Mushrooms with Goat Cheese

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Plump portobello mushrooms filled with a creamy goat cheese and herb mixture, baked to perfection and finished with a drizzle of balsamic glaze for tangy contrast. This Mediterranean-inspired vegetarian recipe (vegan option, dairy free), ready in about 45 minutes, pairs portobello mushroom, goat cheese, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Clean 8 portobello mushrooms thoroughly and gently remove stems, reserving 1 tbsp of the gills for later use.
  2. Step 2: In a bowl, mix 1 cup crumbled goat cheese with 1/4 cup chopped parsley, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp pepper. Stuff each mushroom cap generously with the mixture, pressing to compact.
  3. Step 3: Place mushrooms on a baking sheet. Brush the reserved mushroom gills and 1 tbsp olive oil over the stuffed caps. Bake for 20-25 minutes until the mushrooms are tender and the cheese is golden and bubbly.
  4. Step 4: Drizzle 2 tbsp balsamic glaze over the hot mushrooms before serving. Garnish with additional parsley if desired.

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