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Stuffed Portobello Mushroom with Arugula Salad

Course Appetizer
Servings 4


  • 4 large Portobello Mushrooms gill removed*
  • 1/4 cup Balsamic Vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Honey
  • 8 springs fresh Thyme
  • Salt and Pepper to taste
  • 4 ounces Goat Cheese
  • 4 ounces Mascarpone or Cream Cheese
  • 2 ounces Sundried Tomatoes cut into very small dice
  • 2 tablespoons chopped Garlic
  • 2 tablespoons chopped Chives


  • Preheat Oven to 350°
  • Or preheat your grill to medium heat.  Toss the mushrooms in a glass or stainless steel bowl with all the ingredients.  Using a small roasting pan roast approximately 10 minutes or grill about 4 minutes on each sides.  Remove the thyme sprigs and reserve mushrooms in a warm place.  
  • In a glass bowl mix the cheeses, sundried tomatoes, garlic and chives.  Fill each mushrooms with the cheese mixture and bake at 350° for about 5 minutes or until the mushroom are warm.  
  • Top each Mushroom with the Arugula Salad


Gill removed*
The gills are removed because they will color whatever you’re cooking with quite a strong dark gray color, you can scrape them off with a spoon.