Baked portobello caps with melted goat cheese and pine nuts
Indulge in a savory delight with our Baked Portobello Caps recipe, featuring tender mushrooms topped with creamy goat cheese, crunchy pine nuts, and fragrant basil, all nestled in rich tomato sauce. Perfect for a delicious and nutritious meal!
- 20 Apr 2024
- Cook time 30 min
- Prep time 10 min
- 2 Servings
- 5 Ingredients
Baked portobello caps with melted goat cheese and pine nuts is a simple yet elegant dish that brings out the rich, savory flavors of the mushroom and the creamy goat cheese, perfectly complemented by the crunch of pine nuts and the freshness of basil. It's a perfect appetizer or a light main course that doesn't require a lot of ingredients or time, but delivers a gourmet experience.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms by gently wiping the caps with a damp cloth. Remove the stems and gills using a spoon if desired.
- Spread a layer of tomato sauce evenly on the bottom of a baking dish.
- Place the portobello mushroom caps, gill side up, in the baking dish on top of the tomato sauce.
- Divide the goat cheese evenly between the two mushroom caps, crumbling it on top.
- Sprinkle the pine nuts over the goat cheese on each mushroom cap.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the goat cheese is melted and golden.
- Remove the mushrooms from the oven and transfer them to serving plates.
- Drizzle any remaining tomato sauce from the baking dish over the mushrooms.
- Garnish with fresh chopped basil before serving.
Tips:
- Preparation: Clean the portobello mushrooms thoroughly and remove the stems before baking. Pat them dry to avoid excess moisture during cooking.
- Tomato Sauce: Opt for a high-quality tomato sauce or make your own using fresh tomatoes to enhance the flavor of the dish.
- Browning Pine Nuts: Toast the pine nuts in a dry skillet over medium heat until they are golden brown, stirring frequently to avoid burning them. This adds an extra layer of flavor.
- Cheese: Allow the goat cheese to come to room temperature before use. This will make it easier to spread evenly over the mushrooms.
- Baking: Bake the mushrooms at 375°F (190°C) for about 15-20 minutes until they are tender and the cheese is melted and slightly browned.
- Garnishing: Sprinkle fresh basil over the mushrooms just before serving to retain its vibrant color and fresh taste.
This baked portobello recipe is a delightful combination of textures and flavors. The earthiness of the mushrooms, the creamy tang of the goat cheese, the nutty crunch of the pine nuts, and the aromatic basil make every bite a treat. It's a dish that can easily impress your guests or serve as a satisfying meal for yourself.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.96g | 5% |
| Sugar 4.03g | 4% |
| Fat | |
| Fat 11g | 13% |
| Saturated 5g | 18% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 27mg | 5% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.59mg | 46% |
| Vitamin B3 4.36mg | 27% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 7mg | 7% |
| Vitamin E 1.37mg | 9% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.60mg | 0% |
| Iron, Fe 1.50mg | 14% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 570mg | 17% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 1.02mg | 9% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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