• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home / Recipes / Recipes / Appetizers & Snacks

    Stuffed Portobello Mushrooms

    Jan 19, 2012 · Leave a Comment

    Stuffed Portobello Mushrooms
    Appetizers & SnacksSide Dishes

    Share

    • Yield 4 servings
    • |
    •  

    Ingredients

    • 8 large portobello mushroom caps
    • 3 tablespoons butter
    • 1 large Vidalia onion, sliced thinly
    • ¼ teaspoon sugar
    • ¼ cup olive oil
    • ¼ cup dry red wine (Chianti will work well)
    • 2 cups diced eggplant (peeled and chopped in small pieces)
    • 6 ounces goat cheese, crumbled
    • ½ cup oil-packed sun-dried tomatoes, finely chopped
    • 2 garlic cloves, minced
    • 2 tablespoons fresh basil, chopped
    • 1 ½ cups Parmesan cheese

    Directions

    1. Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place cleaned mushroom caps rounded side up and bake for 10 minutes to drain excess liquid.
    2. Remove from oven and set aside, leaving oven on.
    3. Meanwhile, in a medium nonstick pan, melt 3 tablespoons of butter over medium heat. Add the sliced onion and sugar and slowly cook for 10 minutes, until golden brown. Turn heat to medium-high and cook for an additional ten minutes. Remove from pan and reserve.
    4. In a large skillet, heat ¼ cup of olive oil over medium heat. Add eggplant, sun dried tomatoes, and garlic. Cook until eggplant is soft, about 8-10 minutes.
    5. Stir in red wine and cook for about 2-3 minutes, until alcohol evaporates. Remove skillet from heat and fold in the goat cheese, 1 tablespoon of basil, and reserved caramelized onions.
    6. Flip over portobello mushrooms to rounded side down. Fill each mushroom with a heaping scoop of the eggplant mixture.
    7. Sprinkle each mushroom cap with Parmesan cheese and bake for 20 minutes.Remove stuffed mushrooms from oven, sprinkle with remaining tablespoon of basil, and serve warm.
    1. Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place cleaned mushroom caps rounded side up and bake for 10 minutes to drain excess liquid.
    2. Remove from oven and set aside, leaving oven on.
    3. Meanwhile, in a medium nonstick pan, melt 3 tablespoons of butter over medium heat. Add the sliced onion and sugar and slowly cook for 10 minutes, until golden brown. Turn heat to medium-high and cook for an additional ten minutes. Remove from pan and reserve.
    4. In a large skillet, heat ¼ cup of olive oil over medium heat. Add eggplant, sun dried tomatoes, and garlic. Cook until eggplant is soft, about 8-10 minutes.
    5. Stir in red wine and cook for about 2-3 minutes, until alcohol evaporates. Remove skillet from heat and fold in the goat cheese, 1 tablespoon of basil, and reserved caramelized onions.
    6. Flip over portobello mushrooms to rounded side down. Fill each mushroom with a heaping scoop of the eggplant mixture.
    7. Sprinkle each mushroom cap with Parmesan cheese and bake for 20 minutes.Remove stuffed mushrooms from oven, sprinkle with remaining tablespoon of basil, and serve warm.

    Recipe Courtesy:  Dr. Stephen Wangen

    « Best-Ever Gluten-Free Pie Crust
    Fauxreo Cookies with Neapolitan Filling - Gluten Free Oreo »

    Share

    Reader Interactions

    Let Us Know What You Think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sign up for our Newsletter & live deliciously G-Free

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    how to cook duck breast: perfectly cooked duck breast on salad

    How To Cook Duck Breast: Tea Brined Duck Breast

    Gluten-Free Colomba Pasquale

    Gluten-Free Colomba Pasquale | Easter Dove Bread

    White Chocolate Rocky Road colorful

    White Chocolate Rocky Road | Gorgeous + Easy Treat!

    Lamb Chops with Spicy Apricot Sauce recipe

    How to Cook Lamb Chops in The Oven: Lamb Chops with Spicy Apricot Sauce

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2023 · All Rights Reserved