Bargetto Winery

Recipes & Pairings

Goat Cheese Stuffed Portobello Mushroom

by Greg Flores

Developed by Chef Greg Flores of the Three Degrees Restaurant in Los Gatos' Toll House Hotel, these elegant stuffed portobello mushrooms make for a sophisticated appetizer or light lunch. Earthy portobello caps are marinated in extra-virgin olive oil and Carignane wine, gently roasted, and then filled with a vibrant blend of creamy goat cheese, sun-dried tomatoes, fresh basil, and roasted garlic. Served warm over a bed of dressed mixed greens, it's a beautifully balanced and flavorful dish.

Fact Sheet
Prep Time
15 minutes
Cook Time
7 minutes
Total Time
About 1 hour, including cooling time
Servings
4
Difficulty
Easy
Cook With
Lodi Retro Zinfandel

This Old Vine Zinfandel opens with aromas of black cherry, blackberry, clove, and cinnamon. The palate is fruit-forward with flavors of black plum, cranberry, and ripe cherries.

Shop Now

Ingredients

  • 4 portobello mushrooms
  • 4 T. extra-virgin olive oil
  • 1/4 cup Carignane
  • 1/4 t. salt
  • 1/4 t. black pepper, freshly gound
  • 1/8 cup sundried tomatoes, rehydrated and chopped
  • 1/8 cup chiffonade of fresh basil
  • 1/8 cup. roasted garlic cloved, minced
  • 1 cup goat cheese
  • 4 cup (approx) mixed greens
  • 1/8 cup vinaigrette dressing

Directions

1. Preheat oven to 400°
2. Remove stems and gills from mushrooms.
3. Combine olive oil and Carignane.
4. Marinade in mixture for 30 minutes.
5. Season with salt and pepper.
6. Place on baking sheet in oven and bake for 5 minutes.
7. Remove from oven and let cool completely.
8. Toss mixed greens with dressing and place on platter or individual plates.
9. In a medium-sized bowl, combine goat chesse, basil, sundried tomatoes and roated garlic.
10. Stir until mixture is well combined.
11. Spoon goat cheese mixture evenly in each mushroom.
12. Place stuffed mushrooms back in oven for 2 minutes.
13. Remove stuffed mushrooms from oven.
14. Place on bed of mixed greens tossed with a vinaigrette dressing.

Keep Reading