We have another delicious snack for you! These portobello stuffed with goat cheese and honey are a real winner on the vegetarian drinks board. Easy to make and blissful! Looks super festive with this bruschetta with Parmesan cream which we tipped you earlier. Serve them hot from the oven and watch them turn into no-time disappear from the shelf. Where are the glasses? At the table!
Portobello, the perfect meat substitute
The portobello is the adult version of the chestnut mushroom and is instantly recognisable by its large, open cap. That size and firm texture make it perfect for stuffing. The flavour is mild and nutty and easily absorbs other flavours - ideal for this recipe with goat cheese and honey! Portobello mushrooms are often used as a meat substitute, for example as a burger or in stews, but they also do great on the drinks board. Just pop them in the oven and you have a hearty snack that looks amazing on your vegetarian snack board. And the best part? It looks like you put a huge amount of effort into it, of course you did, but it's super easy to make. But no one needs to know that.
Portobello stuffed with goat cheese and honey looks very festive during drinks or as an antipasti appetiser, doesn't it?
Portobello stuffed with goat cheese and honey
Kitchenware
- cutting board and knife
- grill oven
- baking dish
Ingredients
- 8 portobello mushrooms
- piece of soft goat cheese
- 2 handfuls of peeled pistachios
- honey
- olive oil
Instructions
- Preheat the grill to 200°C. Clean the portobello mushrooms with kitchen paper and remove the hard stalk on the inside.
- Place the portobello mushrooms convex side up in an oven dish and brush with half the olive oil. Grill them for about 6 minutes under the oven grill.
- Turn the portobello over and fill with a generous spoonful of goat cheese. Drizzle with a little more olive oil.
- Slide the baking dish about 10 cm under the grill and grill the portobello mushrooms for about 5 minutes until golden brown.
- Coarsely chop or crunch the pistachios.
- Remove the portobello mushrooms from the oven, drizzle a little honey over them and sprinkle with the crunched pistachios. Tip: Serve them immediately, hot from the oven, for the ultimate taste experience!
More festive recipes
- Also see: vegan pancakes.
- Also see: festive vegan trifle.
- Also see: this vegan Italian drinks board in which this bruschetta would not be out of place either.
- Also see: You can also make sourdough bread very well yourself. Check out the step-by-step plan.
Sources: veggipedia.nl. Photo credits: thegreenlist.nl.
