Cherry-Vibe Stuffed Portobello Mushrooms (Printable Version)

Portobellos filled with cherries, goat cheese, and herbs atop lemony orzo pilaf—a colorfully satisfying vegetarian meal.

# What You'll Need:

→ Stuffed Portobello Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 cup fresh cherries, pitted and quartered, or thawed and drained frozen cherries
06 - 3 ounces goat cheese, crumbled
07 - 1/4 cup toasted walnuts, chopped
08 - 2 tablespoons fresh basil, finely chopped
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1 small shallot, finely diced
11 - Zest of 1 lemon
12 - 1/2 teaspoon honey, optional

→ Orzo Pilaf

13 - 1 cup orzo pasta
14 - 1 tablespoon olive oil
15 - 2 cloves garlic, minced
16 - 2 cups low-sodium vegetable broth
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - Zest and juice of 1 lemon
20 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Brush the portobello mushroom caps with olive oil and season generously with salt and freshly ground black pepper. Arrange gill-side up on the prepared baking sheet.
03 - In a medium bowl, gently mix cherries, crumbled goat cheese, chopped toasted walnuts, basil, parsley, diced shallot, lemon zest, and honey if using until just combined.
04 - Distribute the cherry-goat cheese mixture evenly into each mushroom cap and press down gently to secure.
05 - Bake the stuffed mushrooms for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden.
06 - In a saucepan set over medium heat, warm olive oil. Add minced garlic and sauté for 1 minute until fragrant.
07 - Add orzo and stir constantly for 2 to 3 minutes to lightly toast the pasta.
08 - Pour in the vegetable broth, season with salt and black pepper. Bring to a boil, reduce heat, and simmer uncovered for 8 to 10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
09 - Stir in lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning if necessary.
10 - Spoon orzo pilaf onto each plate and set a stuffed portobello mushroom on top. Garnish with additional fresh herbs as desired.

# Additional Tips::

01 -
  • Fresh seasonal cherries bring a sweet note that pairs beautifully with savory ingredients
  • Rich in vibrant colors and contrasting textures for a dish that is as beautiful as it is tasty
  • Preps in under an hour so it works for weeknights or occasions
  • Vegetarian and easy to adapt for gluten free or vegan diets
02 -
  • Stuffed mushrooms are packed with fiber protein and healthy fats
  • Orzo pilaf can be made ahead for quicker assembly
  • Recipe adapts easily to different diets and seasonal ingredients
03 -
  • Dry your mushrooms thoroughly before stuffing. This prevents soggy caps and gives you the best roast
  • Toast the nuts for richer flavor. It really makes a difference in the final dish
  • Do not overcook the orzo. Stop cooking when it is just tender so it remains fluffy instead of mushy
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