Save to Pinterest Juicy portobello mushrooms take center stage in this recipe bursting with a vibrant cherry and goat cheese stuffing then served atop a lemony garlic orzo pilaf. The sweet pop of cherries and creamy tang of cheese tucked into meaty mushrooms makes this dish an impressive dinner for vegetarians or anyone seeking something fresh and special.
I still remember serving this to friends who swore they were carnivores but left raving about mushrooms and orzo. The contrast of the tangy filling and the juicy portobello is unforgettable and always gets table buzz.
Ingredients
- Large portobello mushroom caps: choose ones that are firm and unblemished bigger caps hold more filling
- Olive oil: use a fruity extra virgin olive oil for the best flavor
- Salt and freshly ground black pepper: season to enhance all flavors use flaky sea salt if possible
- Fresh cherries: pitted and quartered juicy cherries provide sweetness and vibrant color fresh is best but thawed frozen works in a pinch
- Goat cheese: crumbled provides a creamy tang seek out a soft log type for easy mixing
- Toasted walnuts: chopped for rich crunch toast them lightly for even more flavor
- Fresh basil and parsley: finely chopped for freshness and herbal lift only use leaves with no yellowing
- Shallot: finely diced this gives subtle onion flavor without overpowering the stuffing
- Lemon zest: adds brightness zest just the yellow part for a fresh clean citrus note
- Honey: a touch for balancing the flavors it is optional but highlights the cherries
- Orzo pasta: select a bronze cut variety if possible for better texture
- Garlic: minced pick plump tight cloves for most flavor
- Low sodium vegetable broth: gives extra savor to the orzo pilaf always taste for salt before adding
- Lemon zest and juice: for brightness in the pilaf
- Fresh parsley: chopped it lifts the finished dish
Instructions
- Prepare the Mushrooms and Oven:
- Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a baking sheet with parchment to prevent sticking and easy clean up. While the oven heats remove the stems and gills from the portobello caps. Rinse and pat dry thoroughly so they roast rather than steam.
- Season and Set the Mushroom Caps:
- Brush each mushroom generously with olive oil on both sides. Season inside and out with salt and pepper. Place them gill side up on your lined baking sheet. The gill side up forms the perfect little bowl for the filling.
- Make the Cherry Goat Cheese Filling:
- In a mixing bowl gently combine the pitted cherries goat cheese toasted walnuts chopped basil chopped parsley diced shallot lemon zest and honey if you are using it. Use a spoon to fold the mixture until just combined. Try not to break down the cherries too much. The pieces provide color and texture.
- Stuff the Mushrooms:
- Spoon the cherry and cheese mixture evenly into each portobello cap. Gently press it down so it fills every crevice but do not pack too tight as that can make the mushrooms soggy.
- Bake the Stuffed Mushrooms:
- Slide the baking sheet into the preheated oven. Bake for twenty to twenty five minutes until the mushrooms are tender and the tops of the filling are golden brown. You will notice a delicious aroma as the cheese caramelizes with the cherries.
- Prepare the Orzo Pilaf:
- While the mushrooms bake heat olive oil in a medium saucepan over medium heat. Once shimmering add minced garlic and cook stirring constantly for about one minute until fragrant but not browned.
- Toast and Cook the Orzo:
- Add the orzo to the pan with garlic and stir for two to three minutes to lightly toast the pasta which adds a subtle nutty flavor. Pour in the vegetable broth along with salt and pepper and bring the mixture to a boil. Lower the heat and simmer uncovered for about eight to ten minutes stirring a few times until orzo is tender and most liquid is absorbed.
- Finish and Season the Orzo:
- Once done remove from heat. Stir in the lemon zest lemon juice and chopped fresh parsley. Taste and adjust seasoning as needed.
- Plate and Serve:
- Spoon a generous mound of orzo pilaf onto each plate. Gently top with a baked stuffed portobello mushroom. Garnish with extra herbs if desired. Serve warm for best flavor and presentation.
Save to Pinterest One of my favorite parts is folding in the cherries and catching that burst of red against the creamy goat cheese. It reminds me of making this dish with my daughter who always sneaks a bite of the filling before it reaches the mushrooms.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. The orzo keeps best when stored separately from the mushrooms. Reheat in the oven or microwave until warmed through.
Ingredient Substitutions
Use pecans or sliced almonds in place of the walnuts for a different crunch. If you need this dish to be vegan swap in plant based cheese for goat cheese. You can use cooked farro or brown rice instead of orzo for a whole grain base.
Serving Suggestions
Serve these stuffed mushrooms as a main with a spring greens salad and a light vinaigrette. They also work well as a showy vegetarian course at holiday gatherings. The lemony orzo brings out the best in the mushroom filling making it well balanced.
Cultural and Seasonal Notes
This dish captures the spirit of modern American cooking where bold flavors and seasonal produce are the stars. Cherries are at their best in early summer but frozen fruit means you can make this any time.
Seasonal Adaptations
Use crumbled feta or ricotta if goat cheese is not in season. Add chopped roasted red pepper to the filling for extra color. Swap in quinoa instead of orzo to go gluten free.
Success Stories
So many friends say this changed their mind about vegetarian main dishes. One friend even made it for a fancy dinner party and it was the first thing to disappear.
Freezer Meal Conversion
You can assemble the mushrooms with the filling then freeze them on a tray until solid. Transfer to an airtight container and bake from frozen adding ten extra minutes to the cook time. The orzo can be cooked ahead and frozen flat in a bag.
Save to Pinterest I learned the magic is in balancing the flavors. The honey is optional but a tiny drizzle melds all the ingredients and highlights the sweetness of the cherries.
Common Recipe Questions
- → Can I use dried cherries instead of fresh or frozen?
Yes, dried cherries can be used, but soak them in warm water for 10 minutes to soften and add moisture.
- → What can replace goat cheese for a dairy-free option?
A firm plant-based cheese or cashew spread works well as a dairy-free alternative with similar creaminess.
- → Is orzo the only grain I can use for the pilaf?
No, you can substitute orzo with rice, quinoa, or a gluten-free short pasta to suit your needs or preferences.
- → How do I prevent the mushrooms from becoming soggy?
Roast the mushrooms gill-side up and do not overfill them; draining excess moisture from cherries also helps.
- → What herbs pair best in the filling?
Fresh basil and parsley complement the filling, but you can also try chives, thyme, or tarragon for different notes.
- → Can I make the elements ahead?
You can prepare the filling, stuff the mushrooms, and cook the orzo a day ahead. Assemble and bake before serving.