Caramelised Onion and Goat Cheese Stuffed Portobello Mushrooms Recipe

Goat cheese and caramelised onion stuffed Portobello mushrooms served with tomatoes and salad leaves.

Caramelised Onion and Goat Cheese Stuffed Portobello Mushrooms Recipe

Stuffed portobello mushrooms that feature the flavours of a classic goat cheese and onion tart, which are then baked for a luxurious delicious lunch or light dinner.

Course Main Course

Cuisine Vegetarian

Diet Vegetarian

Keyword caramalised onion stuffed mushrooms, cheese and onion stuffed mushrooms, goat cheese stuffed mushrooms, goat cheese stuffed portobello mushrooms

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings Servings

Calories 774kcal

Author Brian Jones

Ingredients

4 Portobello Mushrooms
3 Large Onions 600g
50 g Butter 3 tablespoon
2 Sprigs Fresh Thyme
50 ml Balsamic Vinegar 3 tablespoon + 1 teaspoon
250 g Goat Cheese 8oz (if you can find two individual cheeses, do use them)
10 g Breadcrumbs 2 tablespoon
1½ tablespoon Olive Oil
½ teaspoon Salt
¼ teaspoon Pepper

Instructions

Cut the onions in half, peel them, and then slice them into half-moon shapes about 3-4mm (⅛") thick.
Heat a 28cm or 11" frying pan (not nonstick if possible) over a medium heat and add the butter.
When the butter begins to foam, add the onions and thyme and then cook for 45-60 minutes, stirring every so often. If the onions colour too quickly, turn down the heat. Season with half of the salt after 10 minutes.
After 45 minutes, pour in the balsamic vinegar, then reduce until jammy.
Remove the stalks from the mushrooms, and finely dice and add them to the onions.
Drizzle the mushrooms with the olive oil all over and then season the inside with the remaining salt and pepper.
Stuff the mushrooms with the onion and balsamic mix.
Cut the goat cheese in half and then place them on top of the mushrooms.
Sprinkle with the breadcrumbs and drizzle with a little more olive oil.
Bake for 15-20 minutes at 180°C or 350°F.

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