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Sweet and Spicy Stuffed Portobellos

 Sweet and Spicy Stuffed Portobellos
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
8 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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.
  • 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

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Sweet and Spicy Stuffed Portobellos (continued)

Directions (continued)

  • until tender.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.