Portobello mushrooms filled with herbed goat cheese πŸ’š

Mushroom caps filled with creamy cheese seasoned with aromatic herbs and left to soften in the oven is a one of my favorite go-to suppers. It’s quick, it’s easy and it’s full of flavors.

Mix goat cheese with finely chopped portobello mushroom stems, garlic, white onions, chives and parsley. Fill portobello mushroom caps with the herbed goat cheese and bake at 180Β°C for 20 minutes.

Decorate with more parsley as well as borage, ajuga and germander speedwell blossom. Serve as is, with a fresh green salad topped with pomegranate seeds or with a rich tomato rice.


4 Comments Add yours

  1. I will try this — sounds delicious!

    Liked by 1 person

  2. Mums! says:

    Please do! I’d love to hear your thoughts! πŸ™πŸ»πŸ˜˜


  3. huemanhealth says:

    Looking forward to trying this weekend. Already have two portabellos in the fridge and some select cheeses that need to be put to use. Thank you for your effort to share this amazing recipe.

    Liked by 1 person

  4. Mums! says:

    That sounds great ☺️ Thank you so much for your comment πŸ™πŸ» Please feel free to share the result β˜€οΈ


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