Oven-baked stuffed portobello – walnut, herbs & goat's cheese
Preparation
Why this wine?
Good to know
Tips & insights
- Remove the stems of the portobello, chop them finely and add them to the filling so no aroma is lost.
- Salt the mushroom caps lightly inside and let them drain briefly so they do not weep while baking.
- Toast the walnuts in a dry pan and chop them coarsely; this deepens their aroma.
- Mix the fresh goat's cheese with herbs, garlic and the nuts and fill the caps generously.
- Sprinkle with breadcrumbs and a little olive oil and bake in the oven until the surface is golden brown.
Frequently Asked Questions
Which wine pairs with stuffed portobello?
The Gigue. Its dark fruit carries the earthy mushroom note and the tang of the goat's cheese without overlaying the dish. The Louré offers the alternative with quiet structure and freshness, which makes the goat's cheese seem especially fine and gives the filling a mineral frame.
How do I keep the portobello from turning watery?
Salt the caps lightly inside and let them drain for a few minutes, then dab off the escaping moisture. Bake the mushrooms with strong top heat so water evaporates and the filling browns golden. A rack instead of a closed tray helps further.
Can I replace the goat's cheese?
Yes. Mild cream cheese, ricotta or feta work just as well and change the character only slightly. Feta brings more salt, ricotta more mildness. Keep the herbs, the garlic and the toasted walnuts, as they give the filling its depth and bite.
Does the dish suit a main course or a starter?
Both. As a starter, one stuffed portobello per person is enough; as a vegetarian main, two with a side. A green salad with walnut-oil vinaigrette or a little roast vegetable rounds it out. This keeps the plate light and the mushrooms at the centre.
