Funghi Ripieni al Formaggio di Capra

Italian portobello mushroom⏱ 30 min⚡ Vegetarian

These baked portobello mushrooms are juicy, savory, and rich with a creamy goat cheese filling. Sun-dried tomatoes add concentrated sweetness and tang, while basil and garlic keep the dish fresh and aromatic.

Nutrition · per serving

314kcal

14gProtein

17gCarbs

22gFat

3gFiber

2 servings

Ingredients

13 items

Funghi

portobello mushrooms4 large (about 360 g total)

olive oil15 ml

fine salt3 g

black pepper1 g

Ripieno al formaggio di capra

soft goat cheese120 g

sun-dried tomatoes in oil, drained and finely chopped35 g

fresh basil, finely sliced10 g

garlic, finely minced1 clove (4 g)

breadcrumbs30 g

grated Parmigiano Reggiano20 g

olive oil10 ml

Finitura

fresh basil leaves4 g

olive oil5 ml

Tips

•Serve with a crisp green salad or simple roasted potatoes for a fuller meal.
•For the best texture, choose portobello caps that are firm and not cracked.
•If your sun-dried tomatoes are very salty, reduce the added salt slightly.
•You can prepare the filling up to 1 day ahead and refrigerate it; stuff and bake just before serving.

Steps

1
Preheat the oven to 220°C. Wipe the portobello mushrooms clean with a damp towel. Remove the stems and finely chop them; if the gills look very dark and wet, gently scrape out some with a spoon to keep the filling from becoming soggy. Arrange the caps cavity-side up on a small baking tray.
4 large (about 360 g total) portobello mushrooms
2
Season the mushroom caps with half of the olive oil, the salt, and the black pepper, rubbing lightly over both sides. This helps them roast rather than steam.
15 ml olive oil3 g fine salt1 g black pepper
3
In a bowl, mix the chopped mushroom stems, goat cheese, sun-dried tomatoes, sliced basil, minced garlic, breadcrumbs, Parmigiano Reggiano, and the olive oil until evenly combined. The mixture should be soft but hold its shape when pressed; if it seems too loose, add a spoonful more breadcrumbs.
120 g soft goat cheese35 g sun-dried tomatoes in oil, drained and finely chopped10 g fresh basil, finely sliced1 clove (4 g) garlic, finely minced30 g breadcrumbs20 g grated Parmigiano Reggiano10 ml olive oil4 large (about 360 g total) portobello mushrooms
4
Divide the filling among the mushroom caps, mounding it slightly and pressing gently so it adheres. Drizzle the tops with the remaining olive oil from the mushroom seasoning stage.
4 large (about 360 g total) portobello mushrooms15 ml olive oil
5
Bake for 14 to 16 minutes, until the mushrooms are tender, the filling is hot through, and the tops are lightly golden. If you want more colour, switch to the grill for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
6
Let the mushrooms rest for 3 minutes so the filling sets slightly and the juices settle. Finish with the basil leaves and a light drizzle of olive oil, then serve hot.
4 g fresh basil leaves5 ml olive oil

Origin & History

Stuffed mushrooms are a popular antipasto and side dish across Italy, where vegetable fillings often vary by region and season. This version combines goat cheese, basil, and sun-dried tomato in a modern Italian style that echoes classic Mediterranean flavors.

italian vegetarian mushroom goat-cheese baked beginner

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Steps

Preheat the oven to 220°C. Wipe the portobello mushrooms clean with a damp towel. Remove the stems and finely chop them; if the gills look very dark and wet, gently scrape out some with a spoon to keep the filling from becoming soggy. Arrange the caps cavity-side up on a small baking tray.

4 large (about 360 g total) portobello mushrooms

Season the mushroom caps with half of the olive oil, the salt, and the black pepper, rubbing lightly over both sides. This helps them roast rather than steam.

15 ml olive oil3 g fine salt1 g black pepper

In a bowl, mix the chopped mushroom stems, goat cheese, sun-dried tomatoes, sliced basil, minced garlic, breadcrumbs, Parmigiano Reggiano, and the olive oil until evenly combined. The mixture should be soft but hold its shape when pressed; if it seems too loose, add a spoonful more breadcrumbs.

120 g soft goat cheese35 g sun-dried tomatoes in oil, drained and finely chopped10 g fresh basil, finely sliced1 clove (4 g) garlic, finely minced30 g breadcrumbs20 g grated Parmigiano Reggiano10 ml olive oil4 large (about 360 g total) portobello mushrooms

Divide the filling among the mushroom caps, mounding it slightly and pressing gently so it adheres. Drizzle the tops with the remaining olive oil from the mushroom seasoning stage.

4 large (about 360 g total) portobello mushrooms15 ml olive oil

Bake for 14 to 16 minutes, until the mushrooms are tender, the filling is hot through, and the tops are lightly golden. If you want more colour, switch to the grill for 1 to 2 minutes at the end, watching closely so the cheese does not burn.

Let the mushrooms rest for 3 minutes so the filling sets slightly and the juices settle. Finish with the basil leaves and a light drizzle of olive oil, then serve hot.

4 g fresh basil leaves5 ml olive oil