Roasted Portobello Pepper Caps with Goat Cheese
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
160 kcal
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Course
Main Course
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Cuisine
Mediterranean
Roasted Portobello Pepper Caps with Goat Cheese
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How to make Mediterranean Roasted Portobello Caps stuffed with vegetables and goat cheese and topped with za'atar oil. Quick and easy vegetarian recipe.
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Ingredients
- 4 portobello mushrooms
- 2 roasted red bell peppers skinned, seeded, and diced
- 1/4 teaspoon smoked paprika
- 1 ripe Roma tomato seeded and diced
- 8 pitted Castelvetrano olives, chopped - ripe green, black or kalamata olives will also work
- 5 ounces goat cheese
- 4 teaspoons breadcrumbs or nut crumbs (use nut crumbs for gluten free or for Passover)
- 1 teaspoon Za’atar spice blend
- 2 teaspoons extra virgin olive oil
- 1 teaspoon chili pepper flakes (optional - adds spice)
Instructions
- Preheat oven to 425 degrees F. Grease a half baking sheet generously with olive oil. Cut the stems out of the portobelllo mushrooms, then place them on the oiled baking sheet, ribs facing upward. Sprinkle the mushrooms with smoked paprika, salt and pepper. Roast the mushroom caps, ribs facing up, for 15 minutes.
- I usually do the chopping and prepping of the veggies while the caps are roasting. In a bowl, stir together the chopped bell peppers, chopped tomato, and chopped olives. Crumble the goat cheese into rough crumbles.
- Remove mushrooms from the oven and drain off any liquid that has accumulated during cooking.
- Divide the vegetable mixture evenly between the 4 caps, spooning it into the cap to make an even layer.
- Divide the crumbled goat cheese evenly between the four caps. Sprinkle the top of each stuffed cap with 1 tsp breadcrumbs or nut crumbs.Return to the oven and continue roasting for another 10-15 minutes.
- Meanwhile, stir together the za’atar with the olive oil until well blended. Let the mixture sit while mushrooms are roasting.
- When the cheese starts to lightly brown around the edges, remove the portobello caps from the oven. Drizzle lightly with the za’atar oil, then sprinkle with the chili pepper flakes (use more or less to taste). Sprinkle with salt and pepper to taste. Serve.
Nutrition Information
Show Details
Calories
160kcal
(8%)
Carbohydrates
7g
(2%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
16mg
(5%)
Sodium
540mg
(23%)
Potassium
388mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
833IU
(17%)
Vitamin C
11mg
(12%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 16mg | 5% |
| Sodium | 540mg | 23% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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