Take the trendy tomato feta bake up a notch with Roasted Tomato and Goat Cheese Stuffed Mushrooms, a decadent, creamy, savory spin on the popular dish!
If you’ve scrolled on TikTok for half a minute in the past couple of months, you’ve probably come across the now-infamous TikTok feta pasta. It’s a dish that begins by baking a tray of cherry tomatoes with a block of feta in the center, mixing it together and serving it atop pasta.
Obviously, I gave it a go. And though it did taste good, I found that the feta was a bit too tangy with the tomatoes. So I went on a mission to make a better, less indulgent version of the dish.
I found the perfect answer in portobello mushrooms and goat cheese, and that’s what we’re serving up today! This roasted tomato stuffed peppers recipe features goat cheese in place of feta, and mushrooms in place of pasta.
The result is a lower carb, more veggie rich meal that still features the creaminess of the baked cheese! It’s mouth watering, to say the least. Let’s dive in!
“This is the best! Even a beginner can make it. Thank you, Sarah.” —Tor
Ingredients in roasted tomato stuffed mushrooms
Goat cheese stuffed mushrooms consist of three main ingredients: cheese, tomatoes, and mushrooms. The other 7 ingredients? They’re all for flavor! It’s safe to guess that when all is said and done, this portobello mushroom recipe will be totally bursting with yummy flavor in each and every bite.
- Cherry Tomatoes: Start with 1½ pounds of cherry tomatoes. With most brands, that’s about 1 container’s worth.
- Olive Oil: Next up, you’ll 3 tablespoons of olive oil to help roast the tomatoes to perfection.
- Salt & Pepper: For some light seasoning on the tomatoes, you’ll need ¼ teaspoons each of salt and pepper.
- Goat Cheese: Use a 4 oz block of goat cheese for the perfect amount of baked creaminess.
- Red Pepper Flakes: Next grab your crushed red pepper flakes to add a touch of kick to the goat cheese.
- Mushrooms: As for the mushrooms, you will need 4 to 5 portobellos mushrooms.
- Basil: Add flavor with 1 cup of loosely packed and roughly torn fresh basil leaves.
- Spinach: Sneak in extra greens with 1 handful of fresh, roughly torn spinach.
- Garlic: Last but not least, you will need 2 cloves of minced garlic.
How to make roasted tomato and goat cheese stuffed mushrooms
Prepare your palette for a seriously savory meal, because we’re going all out. We’ll start by prepping the tomatoes and mushrooms, and then we’ll bake it all before topping the mushrooms with the creamy tomato and cheese mixture.
Step 1: Prep the tomatoes and goat cheese
To begin, preheat the oven to 400ªF (204ªC) and place the tomatoes in a large casserole dish. Drizzle on 2 tablespoons of the oil and add the salt and pepper. Toss to evenly coat. Form a space for the goat cheese in the middle of the pan and set it in, and then top with the pepper flakes.
Step 2: Prep the mushrooms
On a separate pan, place the portobellos steam side up. You can remove the skin and gills if desired, but it’s not necessary. Brush the gill side with the remaining 1 tablespoon of oil.
Step 3: Bake both dishes
Place the pan with the tomatoes in the oven and cook for 30 minutes, or until the tomatoes are soft and some have burst. After 10 minutes, add the pan with the mushrooms to the oven and cook for 20 minutes, or until tender.
Step 4: Assemble
Stir the goat cheese and tomatoes together to liquify the gooey goat cheese. Add the basil, spinach, and garlic, and stir until the spinach has wilted down a bit.
Spoon the tomato mixture over each mushroom and serve warm.
Stuffed mushroom Recipe variations
Want to add to this recipe? Sautéed onions could make a perfect, flavorful addition. I would recommend sautéing them separately and then stirring them into the tomato and cheese mixture when it comes out of the oven.
You can also sprinkle parmesan on top of your assembled mushrooms or stir some into the tomato and cheese mix for even more cheesiness!
And if goat cheese isn’t your jam, feel free to use a block of feta (in the brine), which will give a tangy but still delicious result.
More Dinner Recipes to try
Did you love these easy stuffed mushrooms? Are you craving some more main courses that are just as creamy and decadent? Here are some tasty, cheesy ideas to try this week!
- Spaghetti Squash Mac and Cheese
- Roasted Vegetable Grilled Cheese
- Goat Cheese Pizza with Mushrooms and White Sauce
- Easy Mushroom Risotto
- Vegetable Baked Ziti
- 1 ½ lbs cherry tomatoes 680 g
- 3 Tbsp olive oil divided, 45 mL
- ¼ tsp each salt and pepper
- 4 oz goat cheese 115 g
- ½ tsp crushed red pepper flakes
- 6 portobello mushrooms
- 1 cup loosely packed fresh basil roughly torn
- 1 handful fresh spinach roughly torn
- 2 cloves garlic minced
- Tomatoes and Goat Cheese: Preheat oven to 400°F (204°C). Place tomatoes in a large casserole dish. Drizzle on 2 Tbsp of the oil and the salt + pepper. Toss to evenly coat. Form a space for the goat cheese in the middle of the pan and set it in, topping the goat cheese with the pepper flakes.
- Mushrooms: On a separate pan, place portobellos stem side up (you can remove the skin/gills if desired, but it's not necessary). Brush the gill-side with remaining 1 Tbsp of oil.
- Bake: Place the pan with the tomatoes in the oven and cook for 30 minutes, or until tomatoes are soft and some have burst. After 10 minutes of cooking, add the pan with the mushrooms to the oven and cook for 20 minutes, or until tender.
- Assemble: Stir the goat cheese and tomatoes together to liquify the gooey goat cheese. Add in basil, spinach, and garlic, stirring until spinach has wilted down a bit. Spoon tomato mixture over each mushroom and serve warm.