Portobello Mushroom Stuffed with Broccoli & Goat Cheese

By Rona Berg / November 29, 2017

Les Marches Francais (Running Press), a beautiful new market-driven cookbook, shares seasonal recipes inspired by the markets in Paris—but the ingredients translate for home cooks anywhere. With tastes of Brittany, Normandy, Alsace, Provence and the Pyrenees, this book, by personal chef Brian DeFehr, with delicious images from photographer Pauline Boldt, serves up a taste of France, and all dishes are gluten-free.

Portobello Mushrooms Stuffed with Broccoli & Goat Cheese

serves 6


These mushrooms are great as written, but of course there are ways to vary the recipe. If you don’t mind adding an Italian twist, there’s no reason why they couldn’t work with ricotta cheese, which I would make a little richer and creamier with the addition of a big tablespoon of mascarpone. A double-crème cow’s milk cheese, such as Brillat-Savarin, would also be more than satisfying. Serve these with some greens on the side, if you like.

1⁄2 head broccoli

1⁄2 leek or white onion

1 clove garlic

7 ounces fresh goat cheese

1⁄2 teaspoon minced fresh rosemary

1⁄2 teaspoon sea salt

1⁄4 teaspoon freshly ground black pepper

1 tablespoon olive oil

6 large portobello mushrooms

12 toasted walnuts (optional)

1 tablespoon sliced chives

Bring a medium pot of water to a boil. Trim the broccoli into small florets, mincing all the tender parts of the stems. Mince the leek and rinse away any grit. Mince the garlic. Parboil the broccoli, leek and garlic for no more than 2 minutes and drain through a fine-mesh strainer so as not lose any of the vegetables. Let drain and cool for 3 to 4 minutes, and then mix it all in a large bowl with the goat cheese, rosemary, salt and pepper.

Trim and discard the stems from the portobellos, and give them a quick rinse. Use a tablespoon or ice-cream scoop to nicely mound the broccoli mixture into the bottom of each mushroom cap. Heat the oil in a large nonstick sauté pan over low heat and add the mushrooms. Cover and cook gently for 8 to 10 minutes, to get the cheese just heated through rather than piping hot, which will cause its proteins to coagulate and result in an unpleasantly grainy texture.

Crumble the walnuts, if using, over the top with the chives and serve warm or at room temperature, with the mushroom cooking juices spooned over the top.

Photos and recipe courtesy of LES MARCHÉS FRANÇAIS.

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg