Roasted Tomato and Goat Cheese Stuffed Mushrooms

Name: Roasted Tomato and Goat Cheese Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 ½ lbs cherry tomatoes; 3 Tbsp olive oil; ¼ tsp each salt and pepper; 4 oz goat cheese; ½ tsp crushed red pepper flakes; 6 portobello mushrooms; 1 cup loosely packed fresh basil; 1 handful fresh spinach; 2 cloves garlic

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
3 servings
Calories
370 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Roasted Tomato and Goat Cheese Stuffed Mushrooms

Soren Barrett

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Ready in just 4 simple steps, these roasted tomato and goat cheese stuffed mushrooms take the trendy tomato feta bake up a notch. This recipe is a mostly hands-off dinner that's a decadent, creamy, savory spin on the popular dish!

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Ingredients

Servings

1 ½ lbs cherry tomatoes 680 g
3 Tbsp olive oil divided, 45 mL
¼ tsp each salt and pepper
4 oz goat cheese 115 g
½ tsp crushed red pepper flakes
6 portobello mushrooms
1 cup loosely packed fresh basil roughly torn
1 handful fresh spinach roughly torn
2 cloves garlic minced

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Instructions

Tomatoes and Goat Cheese: Preheat oven to 400°F (204°C). Place tomatoes in a large casserole dish. Drizzle on 2 Tbsp of the oil and the salt + pepper. Toss to evenly coat. Form a space for the goat cheese in the middle of the pan and set it in, topping the goat cheese with the pepper flakes.
Mushrooms: On a separate pan, place portobellos stem side up (you can remove the skin/gills if desired, but it's not necessary). Brush the gill-side with remaining 1 Tbsp of oil.
Bake: Place the pan with the tomatoes in the oven and cook for 30 minutes, or until tomatoes are soft and some have burst. After 10 minutes of cooking, add the pan with the mushrooms to the oven and cook for 20 minutes, or until tender.
Assemble: Stir the goat cheese and tomatoes together to liquify the gooey goat cheese. Add in basil, spinach, and garlic, stirring until spinach has wilted down a bit. Spoon tomato mixture over each mushroom and serve warm.

Notes

Storage: I recommend storing the mushrooms and tomato mixture separately. Each will last in the fridge in an airtight container for up to 4 days. Reheat the mushrooms in the air fryer or oven and the tomato mixture in the microwave.

Nutrition Information

Show Details

Serving 1serving Calories 370kcal (19%) Carbohydrates 16.9g (6%) Protein 20.2g (40%) Fat 28g (43%) Saturated Fat 11.4g (57%) Cholesterol 40mg (13%) Sodium 344mg (14%) Potassium 1243mg (36%) Fiber 5.1g (20%) Sugar 6.9g (14%) Calcium 389mg (39%) Iron 3mg (17%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 370 kcal

% Daily Value*

Serving	1serving
Calories	370kcal	19%
Carbohydrates	16.9g	6%
Protein	20.2g	40%
Fat	28g	43%
Saturated Fat	11.4g	57%
Cholesterol	40mg	13%
Sodium	344mg	14%
Potassium	1243mg	26%
Fiber	5.1g	20%
Sugar	6.9g	14%
Calcium	389mg	39%
Iron	3mg	17%