Steak & Goat Cheese Stuffed Portobello Mushrooms

Steak & Goat Cheese Stuffed Portobello Mushrooms |

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So here is something i’ve never cooked before…Portobello mushrooms! Let me tell you, this will not be our last encounter! They were deeelish.

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So let’s start things off with what you are gonna need:


  • 1 cup of Quinoa
  • 6 Portobello Mushrooms
  • 2 Striploin Steaks
  • Goat Cheese
  • Garlic salt
  • Kraft Mozzarella Cheese
  • Balsamic Vinagrette
  • Red Peppers
  • Tomatoes
  • Salt & Pepper
  • Onion
  • Parmesan Cheese
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Now as typical, I’m awful with exact quantities and following recipes, so you are just going to have to let your instincts guide you (I hope they’re good!) as to how much of each ingredient you want.

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Scrape the insides of the mushrooms out and into a large bowl, spread balsamic vinegar on the inside of all the mushrooms. Begin cooking the quinoa with 3 cups of water (add more if necessary). Season the steaks however you would like, cook them on the barbecue so they are rare to medium rare (as they will cook further once in the mushrooms), alternatively you could also cut them into strips before cooking and pan fry them. While the steaks are cooking also roast the red peppers, onions and tomatoes on the barbecue.

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Once the quinoa is done, mix it into the bowl with the scrapings from the mushrooms, adding salt and pepper as well as garlic powder to taste. Cut up the tomatoes, onions and red peppers and add them to the mixture. Also add parmesan and mozzarella cheese to the mixture.

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Steak & Goat Cheese Stuffed Portobello Mushrooms |

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Take each mushroom and place shredded mozzarella on the inside of the mushroom, add the quinoa mixture, then cut the steak into slices and lay on top of the quinoa. You could also cut the steak into chunks and just add it directly to the quinoa mixture and have everything combined together. Once the steak is placed in the mushroom add a thick slice of goat cheese on top, and then cover with more quinoa mix and top with shredded mozzarella. Barbecue for 5-10 minutes on medium until all the cheese is melted.

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Steak & Goat Cheese Stuffed Portobello Mushrooms | you can see, the small ones near the front are a little bit flat, so the tinfoil cups are useful to help them keep there shape)

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When cooking on the barbecue it would have been useful to make little cups out of tinfoil to surround the outside of the mushrooms, as some of them had trouble holding their form once the cooking began.

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Steak & Goat Cheese Stuffed Portobello Mushrooms |

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I urge you guys to try out some portobello mushroom recipes, they are a fairly versatile and a nice switch from regular dinner items!

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