Grilled Portobello Mushroom and Goat Cheese Stack

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 Why You’ll Love This Recipe

  • Quick and easy – Ready in under 20 minutes, making it perfect for busy weeknights.
  • Vegetarian-friendly – A great meatless option packed with flavor and texture.
  • Healthy and nutritious – Portobello mushrooms are low in calories and high in antioxidants.
  • Customizable – Add extra toppings like roasted veggies, arugula, or even nuts for more texture.
  • Great for grilling – A fantastic recipe for summer cookouts and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 large portobello mushrooms
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon balsamic glaze
  • 1/4 cup fresh basil leaves

Directions

  1. Prepare the mushrooms – Remove the stems from the portobello mushrooms. Brush both sides with olive oil and season with salt and pepper.
  2. Grill the mushrooms – Heat a grill to medium-high and cook the mushrooms for 5-7 minutes per side, until tender and slightly charred.
  3. Assemble the stack – Place the grilled mushrooms on a plate. Sprinkle with crumbled goat cheese and drizzle with balsamic glaze.
  4. Garnish and serve – Top with fresh basil leaves and serve immediately.

Servings and Timing

  • Servings: 2
  • Prep Time: 5 minutes
  • Cook Time: 10-14 minutes
  • Total Time: 15-20 minutes

Variations

  • Add heat – Sprinkle red pepper flakes into the olive oil mixture for a spicier kick.
  • Make it vegan – Substitute the goat cheese with dairy-free cheese or avocado.
  • Add crunch – Top with toasted nuts like walnuts or pine nuts.
  • Extra veggies – Layer with roasted red peppers, caramelized onions, or arugula.
  • Make it a sandwich – Serve on toasted bread or a brioche bun for a hearty portobello burger.

Storage/Reheating

  • Storage: Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm in a skillet over medium heat for 3-4 minutes or in the oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the mushrooms rubbery.

FAQs

How do I clean portobello mushrooms?

Use a damp paper towel to gently wipe off any dirt. Avoid rinsing them under water as they absorb moisture.

Can I bake the mushrooms instead of grilling them?

Yes! Bake at 375°F for about 15 minutes, flipping halfway through.

What can I use instead of goat cheese?

Feta, blue cheese, or even cream cheese work as great substitutes.

Can I make this dish ahead of time?

You can grill the mushrooms in advance and store them in the fridge. Assemble with toppings just before serving.

Is this recipe gluten-free?

Yes! It’s naturally gluten-free as long as you use a gluten-free balsamic glaze.

Can I use different mushrooms?

Portobello mushrooms work best for stacking, but you can use large cremini mushrooms for a smaller version.

What pairs well with this dish?

A side salad, quinoa, grilled vegetables, or toasted bread complement this dish nicely.

Can I cook the mushrooms on a stovetop?

Yes! Use a grill pan or skillet over medium-high heat and cook for the same amount of time.

How do I prevent the mushrooms from getting too soggy?

Don’t over-marinate, and grill over medium-high heat to evaporate excess moisture.

Can I add protein to this recipe?

Absolutely! Grilled chicken, shrimp, or tofu would be great additions.

Conclusion

The Grilled Portobello Mushroom and Goat Cheese Stack is a simple yet flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick vegetarian meal or a gourmet appetizer, this recipe delivers on taste, texture, and nutrition. Try it out, and don’t be afraid to experiment with different toppings and flavors!

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Grilled Portobello Mushroom and Goat Cheese Stack

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  • Author: Isabella
  • Total Time: 15-20 minutes
  • Yield: 2 servings
  • Diet: Gluten Free
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Description

A delicious and easy Grilled Portobello Mushroom and Goat Cheese Stack, perfect for vegetarians and gourmet food lovers alike! Smoky, tender portobello mushrooms are stacked with creamy goat cheese and drizzled with balsamic glaze, creating a rich and flavorful dish. Ready in just 20 minutes, this low-carb, gluten-free, and nutrient-packed recipe is ideal for a light lunch, an elegant appetizer, or a satisfying main course.

Ingredients

  • 2 large portobello mushrooms
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon balsamic glaze
  • 1/4 cup fresh basil leaves

Instructions

  • Prepare the mushrooms – Remove stems from the portobello mushrooms. Brush both sides with olive oil and season with salt and pepper.
  • Grill the mushrooms – Heat a grill to medium-high and cook mushrooms for 5-7 minutes per side until tender and slightly charred.
  • Assemble the stack – Place grilled mushrooms on a plate, sprinkle with crumbled goat cheese, and drizzle with balsamic glaze.
  • Garnish and serve – Top with fresh basil leaves and serve immediately.

Notes

  • For extra flavor: Add red pepper flakes to the olive oil or use a flavored balsamic glaze.
  • Make it vegan: Swap goat cheese for dairy-free cheese or mashed avocado.
  • Storage: Store in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a skillet for 3-4 minutes or bake at 350°F for 10 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 10-14 minutes
  • Category: Appetizer, Main Course
  • Method: Grilling
  • Cuisine: American, Mediterranean

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