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Ready in just 4 simple steps, these roasted tomato and goat cheese stuffed mushrooms take the trendy tomato feta bake up a notch. This recipe is a mostly hands-off dinner that’s a decadent, creamy, savory spin on the popular dish!
save this recipe!If you’ve scrolled on TikTok for half a minute in the past few months, you’ve probably come across the now-famous TikTok feta pasta. This dish 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.
better than baked feta
- More Balanced: By using goat cheese instead of feta, the dish is less salty and a little bit lighter.
- Appetizer or Main: Stuffed mushrooms can be enjoyed for any meal!
- Lower in Carbs: Thanks to mushrooms, this recipe is lower in carbs than its pasta counterpart.
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here’s what you need
Goat cheese stuffed mushrooms consist of three main ingredients: cheese, tomatoes, and mushrooms. The other 7 ingredients? They’re all for flavor! Jump to the recipe card for exact measurements.
- Cherry Tomatoes: Start with 1½ pounds of cherry tomatoes. With most brands, that’s about 1 container’s worth.
- Olive Oil: This helps roast the tomatoes to perfection. Avocado oil will work, too.
- Spices: To lightly season the tomatoes, you’ll need a bit of salt, pepper, and red pepper flakes.
- Goat Cheese: Use a 4 oz block of plain goat cheese for the perfect amount of baked creaminess. Sometimes it comes in a 5 oz container, that’ll work!
- Mushrooms: As for the mushrooms, you will need portobello mushrooms. These are large enough to stuff and feel like a full meal.
- Basil: Add flavor with some fresh basil leaves.
- Spinach: Sneak in extra greens with a handful of spinach leaves.
- Garlic: Last but not least, you will need minced garlic. Fresh is always best!
How to make roasted tomato and goat cheese stuffed mushrooms
This dish is so easy yet so decadent and ready in just 45 minutes! For the full printable recipe, jump to the recipe card.
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, set it in, and then top with the pepper flakes.
Step 2: Prep the Mushrooms
Place the portobellos stem side up on a separate pan. Brush the grill 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 liquefy the gooey goat cheese. Add the basil, spinach, and garlic, and stir until the spinach has wilted down a bit.
variations
Want to add to this recipe? Try any of these other fun combinations!
- 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.
- Sprinkle parmesan on top of your assembled mushrooms or stir some into the tomato and cheese mix for even more cheesiness!
- Use feta (in a brine) if goat cheese isn’t your jam, which will give a tangy but still delicious result.
more easy dinner recipes
Roasted Tomato and Goat Cheese Stuffed Mushrooms
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
The tomato and cheese stuffed mushrooms is so great, so easy to make for an amateur.
This is the best! Even a beginner can make it. Thank you, Sarah.