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Goat Cheese Stuffed Portobello Burgers

  • Goat-Cheese-Stuffed-Portobello-Burger
PREP: 10 minutes
COOK: 15 minutes
Whether on a bun or on its own, this goat cheese stuffed Portobello is perfect for both cheese and spice lovers alike. Use crimini mushrooms and skip the bun for a bite-sized appetizers!


4 portobello mushroom caps, stem and gills removed
2 tablespoons extra virgin olive oil
1 small shallot, chopped
1 small onion, chopped
3 garlic cloves, minced
1 small yellow bell pepper, chopped
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes, drained
4 ounces goat cheese
Salt and black pepper to taste
4 buns, toasted


  • Preheat grill to medium-high heat. Brush outsides of each mushroom cap with 1 tablespoons olive oil. Set aside.
  • In a small skillet heat 1 tablespoon extra-virgin olive oil over medium-low heat. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and diced tomatoes ; sauté for 3 more minutes.
  • Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Season with salt and black pepper.
  • Fill mushroom caps with vegetable-goat cheese mixture
  • Place mushroom caps on grill. Cook for 3 to 5 minutes or until mushroom is tender.
  • Place on a toasted bun.

Option: To serve as an appetizer, skip the bun and stuff the goat cheese mix into crimini or baby bella mushrooms, perfect for a bite-sized appetizer!<


Calories: 280 | Fat: 11.0g | Trans Fats: 0g | Cholesterol: 15mg | Sodium: 1180mg | Carbohydrate: 36g | Fiber: 6g | Protein: 13g | Vitamin A: 20% | Vitamin C: 160% | Calcium: 15% | Iron: 15%


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