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  • Rachel Stark

    Stuffed Portobello Mushrooms ■4 large Portobello mushrooms, about 4″ (10cm) across ■3 tablespoons olive oil ■1 tablespoon lemon juice ■2 teaspoon finely chopped shallot (optional) ■1 large garlic clove, finely chopped ■Salt and pepper, to taste ■4 ounces of plain goat cheese ■1 tablespoon fresh chopped parsley ■1 tablespoons fresh chopped chives ■1 recipe of oven roasted tomatoes

  • Whitney Quinn

    Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese Recipe — A Food Centric Life

  • Leni Kormentzas-Verri

    Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese - I love stuffed mushrooms

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