Show Subscription Form




Sweet and Spicy Stuffed Portobellos Recipe

Be the first to add a review
Publisher Photo
You'll need a knife and fork to dig into these hearty portobellos topped with sauteed sliced mushrooms, goat cheese, pesto and sun-dried tomatoes.—Gilda Lester, Millsboro, Delaware
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1 pound sliced baby portobello mushrooms
  • 4 shallots, peeled and sliced
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 5 tablespoons olive oil, divided
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 8 large portobello mushrooms, stems removed
  • 8 ounces fresh goat cheese
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/4 cup prepared pesto
  • Fresh basil leaves, optional

Nutritional Facts

1 stuffed mushroom equals 252 calories, 17 g fat (5 g saturated fat), 21 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.

Directions

  1. In a large skillet, saute the sliced mushrooms, shallots, jalapeno and pepper flakes in 2 tablespoons oil until mushrooms are tender. Add the wine, mustard, Worcestershire sauce, soy sauce and honey; cook 3-4 minutes longer or until slightly thickened.
  2. Brush whole mushrooms with 2 tablespoons oil. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until tender.
  3. Fill mushroom caps with shallot mixture. Combine the goat cheese, tomatoes and pesto; spoon over the tops. Bake for 5-7 minutes or until heated through. Drizzle with remaining oil; garnish with basil if desired. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet and Spicy Stuffed Portobellos in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p34

Nutritional Facts

1 stuffed mushroom equals 252 calories, 17 g fat (5 g saturated fat), 21 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sweet and Spicy Stuffed Portobellos

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image