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Side dish, Serves 4

Portobello mushrooms stuffed with Sweet Palermo

Look at how colourful this dish is! These delicious Portobello mushrooms are stuffed with a filling of goat’s cheese and four different colours of roasted Sweet Palermo – perfect as a starter or for sharing.


12 portobello mushrooms
2 tbsp olive oil
4 Sweet Palermos (4 different colours), finely chopped
1 red onion, finely chopped
2 cloves of garlic, finely chopped
4 sprigs of thyme (remove and finely chop the leaves)
2 sage leaves, chopped into thin strips
200 g goat’s cheese
Freshly ground pepper


1. Pre-heat the oven to 180 degrees Celsius.
2. Remove and finely chop the stalks from the portobellos. Then place the portobellos themselves in an oven-proof dish with the openings facing upwards and drizzle a little olive oil over them.
3. Briefly fry the chopped Sweet Palermo, portobello stalks, red onion, garlic, thyme and sage in some olive oil. Allow to cool, then mix in the goat’s cheese. Stuff the mushrooms with the mixture and bake in the oven for 12 minutes.
4. Season with freshly ground pepper before serving.

Tip: delicious accompanied by corn salad leaves.

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