4 large portobello mushrooms

8 small portobello mushrooms

2 tbsp chopped bacon

1 tbsp butter

1 shallot, chopped

1 clove garlic, finely chopped

1/3 cup (40 g) yellow bell pepper, diced

1/3 cup (50 g) diced zucchini

1 tbsp (15 ml) oil-packed sundried tomatoes, drained and chopped

2 tbsp (30 ml) breadcrumbs

1 tbsp (15 ml) parsley, chopped

1 log 3.5 oz (100 g) fresh goat cheese (see note)

Salt and pepper

Remove the stems from the mushrooms and chop them finely. With a melon baller, remove the gills (the dark part) from the mushrooms and discard.

2. With the rack in the middle position, preheat the oven to 400°F (200°C).

In a large skillet, brown the bacon in the butter. Add the shallots, garlic, bell pepper, zucchini, sundried tomatoes and chopped mushrooms. Sauté until the vegetables are tender. Season with salt and pepper. Pour into a bowl. Add the breadcrumbs, parsley and stir to combine. Let cool.

Coarsely crumble the goat cheese and stir gently to combine with the chopped vegetables. Stuff the mushroom caps with that mixture and place on a lightly oiled baking sheet.

Bake for 15 minutes. As an appetizer, serve one big or two small mushrooms per person.

In Recipes-list.com we have selected the most viewed recipes from category - Appetizer . Enjoy the best recipes specially selected for you! Goat Cheese Stuffed Mushrooms is the right choice that will satisfy all your claims.