portobello mushrooms with goat cheese & balsamic vinegar


They are rolling up the red carpet in LA after the Oscar festivities. Our tradition is to share appetizers and champagne with friends and watch the spectacle, filling out Oscar ballots and evaluating the apparel choices of the stars. This year I made a few quick appetizers. This recipe is one that I have made for years. It was actually inspired by my uncle many years back; he invented a similar dish as a quick (but somewhat fancy) appetizer. The smaller “stuffing portobellos” sold at Trader Joe’s are a great size, but the recipe can be adapted to the more traditional, larger mushrooms.

Portobello Mushrooms with Goat Cheese & Balsamic Vinegar


  • 12 small portobello mushrooms or 4 large ones, cleaned with stems removed
  • 10 ounces plain soft goat cheese
  • 1/4 cup balsamic vinegar
  1. Preheat oven to broil.
  2. Clean mushrooms and remove the stems.
  3. Put the mushrooms on a baking dish.
  4. Bake for 10-15 minutes, or until the mushrooms are soft and have released some of their moisture.
  5. Using tongs, drain off the liquid and let mushrooms cool slightly.
  6. Scoop 1 tablespoon of goat cheese into each cap. If using larger mushrooms, smear 1/4 cup cheese in caps.
  7. Drizzle 1 teaspoon of balsamic vinegar on the top of each smaller cap; drizzle 1 tablespoon on larger caps.
  8. Cut large mushrooms into quarters; cut larger of the small caps in half.
  9. Enjoy!

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