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Cherry-Vibe Stuffed Portobello Mushrooms

Cherry-Vibe Stuffed Portobello Mushrooms – Savory, Sweet & Totally Unique!
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A delightful dish featuring large portobello mushrooms stuffed with a cherry-goat cheese mixture and served with orzo pilaf.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems and gills removed
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup fresh cherries, pitted and quartered, or thawed and drained frozen cherries
  • 3 ounces goat cheese, crumbled
  • 1/4 cup toasted walnuts, chopped
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 small shallot, finely diced
  • Zest of 1 lemon
  • 1/2 teaspoon honey, optional
  • 1 cup orzo pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush the portobello mushroom caps with olive oil and season generously with salt and freshly ground black pepper. Arrange gill-side up on the prepared baking sheet.
  3. In a medium bowl, gently mix cherries, crumbled goat cheese, chopped toasted walnuts, basil, parsley, diced shallot, lemon zest, and honey if using until just combined.
  4. Distribute the cherry-goat cheese mixture evenly into each mushroom cap and press down gently to secure.
  5. Bake the stuffed mushrooms for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden.
  6. In a saucepan set over medium heat, warm olive oil. Add minced garlic and sauté for 1 minute until fragrant.
  7. Add orzo and stir constantly for 2 to 3 minutes to lightly toast the pasta.
  8. Pour in the vegetable broth, season with salt and black pepper. Bring to a boil, reduce heat, and simmer uncovered for 8 to 10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
  9. Stir in lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning if necessary.
  10. Spoon orzo pilaf onto each plate and set a stuffed portobello mushroom on top. Garnish with additional fresh herbs as desired.

Notes

  • This recipe can be made with either fresh or frozen cherries.
  • Ensure vegetables are finely chopped for better texture.
  • Add more cheese or nuts for extra flavor and richness.

Nutrition

Find it online: https://www.spiritsdrink.com/cherry-vibe-stuffed-portobello-mushrooms/