Roasted Vegetable and Goat Cheese Stuffed Portabella Mushrooms

By Brandon McDearis

This month’s recipe is a hearty alternative to traditional entrees that consist of meat. These stuffed portabellas have often been the vegetarian option on menus that I have concocted in the past. The goat cheese is a great source of protein and calcium, nutrients that often lack in a vegetarian diet, while also making the mushrooms a bit more filling of a meal. An added bonus with this dish is that it is composed almost entirely of vegetables, providing a lot of nutrients for very few calories. Feel free to be creative, as there are many different ways to improvise. I sometimes mix quinoa into the vegetable mix, which is a great way to add more protein and fiber. The portabellas can also be cut up into small pieces and used as an appetizer or as a side. This recipe makes four entree-size servings.

 

Ingredients: 

  • 4 portabella mushrooms, stems and gills removed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 red onion, sliced
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 red pepper, sliced
  • 1 carrot, sliced
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried or fresh thyme
  • 1 teaspoon fresh rosemary
  • 1 tablespoon chopped parsley
  • 1/4 cup goat cheese

Preparation:

  1. Drizzle cleaned portabellas with 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar. Place on a sheet pan and roast in a 400-degree oven for 5-7 minutes. They need to cook about halfway, enough to soften but not all the way through.
  2. Toss vegetables, garlic, 1 tablespoon of olive oil, salt, pepper, thyme and rosemary in a bowl, then lay on sheet pan. Roast for 15-20 minutes at 400 degrees until soft and starting to lightly brown. Remove from oven and allow to sit out until cool enough to handle.
  3. Lay out vegetables on a cutting board and chop roughly into smaller pieces. Toss in a bowl with parsley and goat cheese. Stuff portabellas with mixture and place back in the oven for about 5 minutes or until the tops begin to lightly brown. Serves four.

Nutrition Facts

Calories: 210 / Fat: 10g / Saturated Fat: 3g / Carbohydrates: 14g / Fiber: 4g / Protein: 4g

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Brandon McDearis is a personal chef working in the Charlotte area. He currently owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon holds a bachelor of science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes, to busy families and elderly people.

Brandon is also one of the board of directors for Wellspring International Outreach (www.wellspring-outreach.org) and works with a group of others to raise money for the abandoned children of Peru.