Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon

I love mushrooms. I love them on pizza, pasta, sandwiches, salads, meats…the list can go on and on. Unfortunately for me, my husband is the complete opposite. He can’t stand them. Instead of letting this frustrate me, I’ve decided to embrace mushrooms and experiment with them in my recipes while he is either at work or, like this past weekend, out of town.

While I was picking up a few items at the grocery store during the weekend, I came across absolutely beautiful portobello mushroom caps. Without giving it a second thought, I immediately placed them in my cart and finished up my shopping. I knew I wanted to eat them for lunch but with what?

That’s when it hit me. As I was leaving the Big Summer Potluck on Saturday, I was given a very generous amount of goat cheese. Thankfully I didn’t have any crackers in my cupboard when I arrived home or else I would’ve devoured all of it that night. Instead, I crumbled it and added it to my stuffed portobello mushrooms.

The goat cheese, tomatoes, bacon and onion coupled with the beautiful portobellos had a flavor combination that was mouth-watering. I planned on only eating one stuffed mushroom cap but then I went back to the counter to grab the second one…and then the third.

Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon


  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 portobello mushrooms caps, with stems removed
  • Salt and pepper
  • 1/2 red onion, chopped
  • 1/3 cup of crumbled goat cheese
  • 1 whole tomato, diced
  • 3 slices bacon, fully-cooked and crumbled
  • 1/4 teaspoon freshly chopped basil


  1. Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.
  2. Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.
  3. Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.
  4. Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.
  5. Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.
  6. Place in the oven for 5 minutes and serve warm.

Now that we have the appetizer or side dish all set, why not serve a delicious Nutella treat for dessert? Be sure to stop by The Confident Mom’s blog to see my guest post for this month…Nutella Palmiers. It’s a simple treat to prepare and it tastes great. What’s not to love about that?

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  1. I love this because it's so simple, yet it packs a lot of flavour. The true bonus is that I have all of these ingredients in my fridge at any given time. Thanks for sharing!
    – Brittany

  2. These were a tasty vegetarian entree when I replaced the bacon with minced capers and a side of cous cous. I'll make them again in the fall, thanks for posting.

  3. I was totally in the "what's-for-dinner doldrums" until I saw this recipe. Plan to serve with a spinach salad with garlic croutons. Thanks!

  4. Hi: Actually ran the deliciousness under the broiler for a minute to really melt the goat cheese. Delish, satisfying and bacon-y.

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