Servings: 4 / Ready in: 30 mins
Ingredients
- 4 large portobello mushrooms, stems removed
- Extra-virgin olive oil
- 1 tsp Salt
- 4 tbsp Mölli Acapulco marinade
- Freshly ground black pepper, to taste
- 8 ounces fresh goat cheese
- 1 small garlic clove, minced
- 2 sprigs fresh cilantro
Directions
- Preheat oven to 350 degrees F.
- In a small bowl, mix the Acapulco marinade, olive oil and salt. Brush the undersides of the mushrooms with the Acapulco mixture until they are fully covered. Place mushrooms onto a greased baking tray and marinate for 15 minutes.
- Roast for 8-10 minutes, or until mushrooms begin to soften. Remove from oven and set aside.
- Meanwhile, in a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the cilantro torn by hand. Spread a quarter of the goat cheese paste inside one of the mushrooms. Repeat with the remaining stuffing mixture and mushrooms.
- Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is starting to turn golden and bubbling. Serve as an appetizer or a side dish. Provecho!
