Goat Cheese Stuffed Portobello Burgers
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Portobello mushrooms have a meaty texture and taste and make a great meatless option for a “burger”. We stuff the caps with a mixture of goat cheese, bell pepper and diced tomatoes with green chilies for a little added kick. You could even serve these as appetizers by using smaller, crimini mushrooms and skip the bun.
Ingredients
- 4 portobello mushroom caps, stem and gills removed
- 2 tablespoons extra virgin olive oil
- 1 small shallot, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 small yellow bell pepper, chopped
1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained
- OR
2 cans Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained
- 4 ounces goat cheese
- Salt and black pepper to taste
- 4 buns, toasted
Instructions
Step one
Preheat grill to medium-high heat. Brush outsides of each mushroom cap with 1 tablespoon olive oil. Set aside.
Step two
In a small skillet heat 1 tablespoon extra-virgin olive oil over medium-low heat. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and diced tomatoes; sauté for 3 more minutes.
Step three
Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Season with salt and black pepper. Fill mushroom caps with vegetable-goat cheese mixture
Step four
Place mushroom caps on grill. Cook for 3 to 5 minutes or until mushroom is tender. Place on a toasted bun, serve immediately.
Option
To serve as an appetizer, skip the bun and stuff the goat cheese mix into crimini or baby bella mushrooms, perfect for a bite-sized appetizer!
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