Dinner

Portobello Mushrooms with Goat Cheese Stuffing is for Dinner.

Portobello Mushrooms with Goat Cheese Stuffing takes 10 minutes to prepare.

Portobello Mushrooms with Goat Cheese Stuffing takes 20 minutes to cook.

Portobello Mushrooms with Goat Cheese Stuffing makes 2 servings.

The ingredients for Portobello Mushrooms with Goat Cheese Stuffing are:

2 large portobello mushroom caps
1tbsp olive oil
1tsp garlic
1tbsp balsamic vinegar
4oz soft goat cheese
1/8c dried cranberries
Pinch of thyme
1 apricot (fresh)
1tsp honey
2c baby arugula
2c romaine

Here is how you make Portobello Mushrooms with Goat Cheese Stuffing:

Preheat oven to 425Prepping mushrooms and apricots:Wipe mushroom caps with damp paper towel, remove stemsPour olive oil into pan over medium heat, and lightly coat the top of the mushroom capSlice apricots thinly, place on sprayed baking sheet (I prefer olive oil spray) along with mushrooms. Mushrooms should be top-up. Bake while preparing goat cheese mixture.Goat cheese mixture:Crush 1-2 cloves of garlic (yields about 1tsp) and add to olive oil. Turn heat to medium-low.After garlic is soft, mix in goat cheese and dried cranberries, cook until cheese is softOpen oven and flip mushroom to cap-side down. Mushrooms should be softening up. Pour approx. 1tsp of balsamic vinegar over each mushroom. Spoon goat cheese mixture onto the mushrooms, top with a little thyme, the apricot slices, and honey drizzles. Continue to bake until mushrooms are soft and the cheese starts to brown slightly.Mix baby arugula, romaine and 1tsp of balsamic vinegar. Serve mushrooms over the salad. Makes 2 servings.Number of Servings: 2Recipe submitted by SparkPeople user CAKEUMS.

The nutritional information for Portobello Mushrooms with Goat Cheese Stuffing is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 298.7

• Total Fat: 19.2 g
• Cholesterol: 50.0 mg
• Sodium: 229.9 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 4.2 g
• Protein: 15.2 g