![portabella1 (1 of 1)](https://i0.wp.com/www.3boysunprocessed.com/wp-content/uploads/2014/07/portabella1-1-of-1-1024x685.jpg?resize=700%2C469)
![portabella2](https://i0.wp.com/www.3boysunprocessed.com/wp-content/uploads/2014/07/portabella2.jpg?resize=700%2C1367)
![portabella5 (1 of 1)](https://i0.wp.com/www.3boysunprocessed.com/wp-content/uploads/2014/07/portabella5-1-of-1-1024x788.jpg?resize=700%2C539)
Goat Cheese and Herb Portabella Mushrooms
![](https://i0.wp.com/prettylittleapron.com/wp-content/uploads/2014/07/portabella5-1-of-1.jpg?resize=150%2C150&ssl=1)
By July 30, 2014
Published:- Yield: 2 mushrooms (2-3 Servings)
- Prep: 5 mins
- Cook: 20 mins
- Ready In: 25 mins
This recipe makes 2 portabella caps
Ingredients
- 2 portabella caps
- 1 (4 ounce) goat cheese log
- 1/4 cup toasted pine nuts
- fresh thyme and rosemary optional, to taste (I used a few sprigs each)
- 1/4 cup whole grain breadcrumbs
Instructions
- Remove stems from portabella caps. Toast pine nuts and allow to cool. Mix cheese, nuts, and herbs and spread onto caps.
- Using my whole grain breadcrumbs (link above) or organic breadcrumbs, sprinkle an even layer over cheese. Bake at 350 for 20 minutes. Allow to cool, and cut into sections.