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Cherry-Vibe Stuffed Portobello Mushrooms

Savory portobello mushrooms stuffed with a tangy-sweet blend of cherries, goat cheese, and sautéed spinach for a gourmet vegetarian meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portobellos
Course: Appetizer, Main
Cuisine: American, Vegetarian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Portobellos
  • 4 large portobello mushroom caps
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 cups fresh spinach chopped
  • 1 cup pitted cherries chopped
  • 3 oz goat cheese softened
  • 1 tbsp balsamic vinegar
  • 1 tsp honey optional
  • salt and pepper to taste
  • 1 tbsp fresh basil or parsley chopped, for garnish
  • balsamic glaze for drizzling

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Parchment paper

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Clean portobello caps, remove stems and gills. Brush with olive oil and season with salt and pepper.
  3. Roast stem-side down for 10 minutes to release moisture. Pat dry with paper towels.
  4. In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted.
  5. Stir in cherries and balsamic vinegar. Cook 2 minutes, then remove from heat.
  6. Fold in goat cheese until creamy. Season to taste.
  7. Stuff mushroom caps and bake another 10–12 minutes until golden.
  8. Drizzle with balsamic glaze and garnish with herbs before serving.

Notes

Use fresh cherries for best flavor; frozen cherries should be thawed and drained.