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 180°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.