Pepper Goat Cheese Stuffed Portobello Mushrooms

It was another steaming hot day today, I think the temperature was some where around 35c and tomorrow its suppose to be around 44c yikes, thats why I have a quick and easy meal plan for you with a Pepper Goat Cheese Stuffed Portobello Mushroom being the lead runner of the meal, you can cook them up on the BBQ save having to heat up your air conditioned house any more than what it already is, and they are filling with plenty of delicious wow factor flavour.

I finally broke down and turned the air on this morning. I personally prefer not have the air on, just the windows open, and a few ceiling fans running, but my poor hubby works outside in the blistering sun all day, sweating buckets, and  more buckets every minute he is working, so I thought it would be nice to turn the air on, and give him somewhere cool, and relaxing to sleep in tonight. I tell ya that air conditioner of ours is really working over time to keep up with this heat.

Hope everyone finds good ways to keep cool, remember to stay well hydrated, and not to over exerute yourself during the peak times of the Summer heat, and I will let you  know if I managed to survive another day or if I melted into a puddle of water. Ciao for now

Side dish suggestions for this meal:

Mediterranean Whole Wheat Couscous Salad

Veggie Tiny Rotini Pasta Salad

Berry Spinach Salad

Balsamic Breaded Tomato Salad

Recipe Adapted from Busy Vegetarian Mom

Pepper Goat Cheese Stuffed Portobello Mushrooms
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 4 large portobello mushrooms
  • 2 tbsp. balsamic vinegar
  • 2-3 tbsp. olive oil
  • 1 tsp. Dijon mustard
  • ⅛ tsp. cayenne pepper
  • ¼ tsp. No Salt vegetable seasoning by Club House
  • ¼ tsp, sea salt
  • ⅓ cup shredded skim milk mozzarella
  • 4 tbsp. Pepper Goat Cheese

  1. Clean out the bottoms of the portobello mushroom, using a small spoon to gently scrap away the gills, set onto a large plate or tray.
  2. In a small bowl combine olive oil, balsamic vinegar, Dijon mustard, cayenne, vegetable seasoning and sea salt, whisk to combine, drizzle equal portions over each portobello mushroom and allow to marinate for 10 minutes
  3. In the mean time grate mozzarella into a bowl add the 4 tbsp. of pepper goat cheese and mix to combine, set aside for a few minutes, while you prep the mushrooms.
  4. Heat up your grill on medium heat, place the mushroom down on the side where the gills were, Close lid and BBQ for 3-4 minutes till it starts to brown, remove from grill place onto a tray and fill that grilled side with shredded mozzarella and pepper goat cheese,place back on the grill with the cheese side facing up and grill for another 4-5 minutes till mushroom starts to crispy and cheese is melted, Remove from grill. If you like you can brown the cheese under the broiler in the oven for a few minutes, although this would defeat the purpose of not having to turn on the oven, but for a little browned cheese and a few minutes, why not I say.
  5. Serve hot with either a tossed green salad, spinach salad or even a pasta salad filled with your favourite veggies. I usually cut up all my veggies for a pasta salad prior to cooking the mushrooms, toss them into a bowl, add dressing, and get the pasta started on the side burner of the BBQ, cook the mushrooms about the same time as you add the pasta to the boiling water and your meal should be ready at the same time.