These stuffed portobello mushrooms are topped with creamy goats cheese, crispy bacon pieces and toasted pine nuts. A delicious and incredibly easy low carb recipe - suitable for all mushroom lovers out there!
It's been a while since I shared my love of mushrooms with you all, but after making my low carb mushroom ramen recipe on the weekend, I knew this week I had to experiment with a stuffed mushroom recipe including everyone's favourite, cheese.
It took me a few tries to perfect this recipe but after simplifying the ingredients, I've made this recipe a lot easier to prepare, cook and whip up for when you need something quick and delicious.
A top tip for picking your mushrooms: look for completely firm caps and gills. The skin should be dry and free from bruising. If you struggle to find portobello mushrooms, feel free to use button mushrooms. Although, you may have to share the ingredients between 3-4 mushrooms instead.
I tend to enjoy this recipe as a light lunch, but feel free to have it at dinner with a side of fresh, organic salad. Serving wise, I'd recommend at least two stuffed portobello mushrooms per person for dinner to feel truly satisfied.
Goats Cheese & Pine Nut Stuffed Mushrooms
A super easy mushroom recipe stuffed with creamy goats cheese, garlic and pine nuts. Grain-free, low carb and the perfect option for a meat-free dish.
- 2 portobello mushrooms
- 2 garlic cloves, diced
- 1 pinch oregano
- Salt and pepper, to taste
- 100g soft goats cheese
- 40g pine nuts, lightly toasted
- Parsley, to serve
- Extra virgin olive oil, to drizzle
- 40g cooked crispy bacon, diced.
Begin by preheating your oven to 200c. Place two portobello mushrooms on a baking tray and remove their stems. Divide the diced garlic between both mushrooms and season with oregano, salt and pepper. Finally, divide the cheese between both mushrooms and drizzle with a little olive oil.
Cover the mushrooms in foil and place in the middle of the oven to bake for 10 minutes. Remove the foil after 5 minutes and place back in the oven. Once the mushrooms are tender and the cheese has started to golden/bubble slightly, remove from the oven.
Divide the pine nuts and bacon between the two mushrooms and add a serving of parsley to each. Serve with a simple side salad of your choice.