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Baked Portobello Caps with Herbed Goat Cheese, Crispy Prosciutto and Lemon-Chive Vinaigrette

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

Baked Portobello Caps with Herbed Goat Cheese, Crispy Prosciutto and Lemon-Chive Vinaigrette

2 servings  ·  prep 15 min  ·  cook 20 min  ·  total 35 min  ·  difficulty medium

Roasted portobello caps brushed with olive oil and seasoned with salt and black pepper serve as the base for this dish. The caps are filled with goat cheese flavored with garlic and chives and then broiled so prosciutto crisps while the cheese warms. The goat cheese is whipped until smooth and slightly fluffy. Any pooled mushroom liquid is drained from the baking sheet before filling to prevent a soggy topping. A lemon-chive vinaigrette is whisked and dressed over arugula beneath the filled mushrooms to finish the plates.

Ingredients

  • 200 g portobello mushroomsMushroom, Portabella
  • 60 g goat cheeseCheese, Goat
  • 50 g prosciuttoHam, Prosciutto
  • 15 ml olive oil
  • 10 ml lemon juiceLemon juice, Raw
  • 30 g arugulaArugula, Raw
  • 10 g chivesChives, Raw
  • 4 g garlicGarlic, Raw
  • 2 g saltSalt, Table
  • 1 g black pepperSpices, Pepper, black

Equipment

  • rimmed baking sheet
  • whisk

Method

  1. Preheat the oven to 325°F and line a rimmed baking sheet with foil or parchment.
  2. Wipe the portobello mushrooms clean, remove and discard stems, and place caps gill-side down on the prepared sheet. Brush each cap with 10 ml of the olive oil and sprinkle with 1 g salt and 0.5 g black pepper. Roast at 325°F for 12 minutes until the caps begin to soften and release moisture.
  3. While the mushrooms roast, finely mince the garlic and chives. In a bowl, combine the goat cheese, minced garlic, chopped chives, 5 ml lemon juice, 5 ml olive oil, and the remaining 1 g salt and 0.5 g black pepper. Whisk or beat until smooth and slightly fluffy, about 1 minute.
  4. Remove the mushrooms from the oven and carefully drain any pooled liquid from the baking sheet. Spoon the whipped goat cheese into each mushroom cap, dividing it evenly.
  5. Arrange the prosciutto slices on a second baking sheet in a single layer. Place the filled mushrooms back in the oven under the broiler setting and broil for 6 minutes until the prosciutto becomes crisp and the goat cheese is warmed through. Watch closely while broiling to prevent burning.
  6. Meanwhile, make the vinaigrette: whisk together the remaining 5 ml olive oil and remaining 5 ml lemon juice with a pinch of salt and a few grinds of black pepper, then stir in half the chopped chives.
  7. Place the arugula on two plates and drizzle the lemon-chive vinaigrette over it. Transfer two filled portobello caps to each arugula bed, top each cap with a piece of crisped prosciutto, and sprinkle the remaining chives over the dish. Serve immediately.

Per serving

4.3 gNet carbs
16.9 gProtein
18.3 gFat
2.4 gFiber
262.3Calories
Protein Fat Net carbs

190.5 g per serving

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Tips

Frequently asked questions

Can I use cream cheese instead of goat cheese?
Yes, you can swap cream cheese for the goat cheese, but the texture and flavor will change. Goat cheese whips airy and brings a tang that balances the lemon and pepper; cream cheese is denser and milder, so it may need more beating and a touch more lemon juice or chives to approach the same spreadable, bright profile.
What can I use if I don't have prosciutto?
You can use bacon or pancetta as an alternative, but expect different fat rendering and crisping behavior. Because prosciutto is thin and crisps quickly under the broiler, thicker cured pork should be pre-cooked or crisped separately to manage extra fat and avoid over-browning the mushroom caps.
Why are my mushrooms releasing a lot of liquid?
Mushrooms naturally release moisture as they roast, so some pooling is normal. Roast until the caps begin to soften as directed, then drain any pooled liquid from the baking sheet before filling to keep the goat cheese topping from becoming watery.
How do I prevent the prosciutto from burning under the broiler?
Watch it closely because prosciutto can go from crisp to burnt very quickly under high heat. Position the filled mushrooms a bit farther from the broiler element, shorten the broiling time, or move the prosciutto sheet lower in the oven so it crisps without charring.
The goat cheese topping is lumpy and won't become fluffy — what should I do?
Beat the goat cheese longer and incorporate the listed olive oil and lemon juice to loosen the mixture. Using a whisk or a hand mixer and working until the cheese is smooth will yield the slightly fluffy texture described in the recipe.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

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Published 15 August 2026 · updated 15 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.