french

Baked Stuffed Portobello with Herbed Goat Cheese and Walnuts

This baked dish pairs portobello mushrooms, stems removed with goat cheese, walnuts, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

15 g Carbohydrates

55 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

205g portobello mushrooms, stems removed 45 kcal
84g goat cheese 306 kcal
28g walnuts, chopped 183 kcal
11g olive oil 97 kcal
6g garlic, minced 9 kcal
9g fresh parsley, chopped 3 kcal
4g fresh thyme, chopped 4 kcal
2g lemon zest 1 kcal
9g balsamic vinegar 2 kcal

Cooking instructions

Heat oven to 425 F. Line a small sheet pan with parchment.
portobello mushroomsolive oil
Brush portobello caps lightly with olive oil and place gill-side up. Season with salt and black pepper.
goat cheesegarlicfresh parsleyfresh thymelemon zest
In a bowl, mix goat cheese with minced garlic, chopped parsley, chopped thyme, and lemon zest until spreadable.
portobello mushroomsgoat cheesewalnuts
Mound the goat cheese mixture into the mushrooms. Sprinkle with chopped walnuts and a pinch of black pepper.
portobello mushrooms
Bake 14-18 minutes until the mushrooms are tender and the filling is warmed and lightly golden at the edges.
portobello mushroomsbalsamic vinegar
Drizzle with balsamic vinegar and serve immediately, spooning any pan juices over the mushrooms.