Description
4 large Portobello mushroom caps, stems removed
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
4 oz goat cheese, crumbled
⅓ cup dried cranberries
¼ cup chopped walnuts
1 tbsp honey
1 tsp fresh thyme leaves
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Brush both sides of the Portobello caps with olive oil and season with salt, black pepper, and garlic powder.
Place the mushrooms gill-side up on the baking sheet and bake for 10 minutes.
In a bowl, mix the goat cheese, dried cranberries, walnuts, and honey.
Remove the mushrooms from the oven and evenly distribute the cheese mixture among them.
Return to the oven and bake for another 8-10 minutes, until the cheese is slightly melted.
Garnish with fresh thyme and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 220 per serving Servings: 4 servings
