Sometimes you want a dish that combines comfort and sophistication: warm, savory and just a little bit different. These stuffed portobello mushrooms with red cabbage, soft goat cheese and crunchy walnuts are just that. Perfect as a festive appetizer, side dish or light vegetarian meal. The earthy flavor of the portobello pairs beautifully with the creamy cheese and sweet and sour of the cabbage.

Ingredients (for 6 portobello shells)

• 6 large portobello mushrooms
• 300 gr cooked red cabbage
• 150 gr soft goat cheese
• 60 gr walnuts, coarsely chopped
• 1½ tsp honey
• 1½ tbsp olive oil
• Fresh thyme or oregano (to taste)
• Salt and pepper

Supplies 

• Oven dish
• Baking paper
• Small bowl
• Spoon

Preparation

• Preheat the oven to 180°C and line a baking dish with baking paper. 
• Carefully remove the stalks from the portobello and brush the hats with a little olive oil. Place them open side up in the baking dish. 
• Fill each portobello with a generous spoonful of red cabbage. 
• Spread the goat cheese over the cabbage and drizzle with some honey. 
• Sprinkle with the chopped walnuts and some fresh thyme or oregano. 
• Bake the portobello in the oven for 15-20 minutes, until the cheese turns a light lingering brown and the portobello are soft. 
• Remove from oven, season with salt and pepper and serve immediately. 

Serve the stuffed portobello on a pretty plate with a few fresh herb leaves for an extra festive touch. Delicious as a vegetarian main dish with a fresh salad or as a warm side dish with an autumnal dinner. A small dish with big flavor!