goat cheese

Grilled Portobello Mushrooms with Tomato Sauce and Goat Cheese

Nothing better than taking hearty mushrooms and topping them with homemade tomato sauce, spinach and onions, and creamy goat cheese. Grill and bake these portobello babies, and you're definitely on your way to a crowd pleaser... or even for date night.. or even for a simple, flavorful, satisfying meal. 

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Tomato Sauce:
1-2 tomatoes (optional)
1/2 cup chopped/pureed tomatoes
1 garlic clove, finely minced
1 tablespoon dried basil

Sautéed Spinach:
1 onion, finely sliced
1 tablespoon olive oil
1/2 cup baby spinach
1 teaspoon dried oregano

4 large portobello mushrooms
olive oil
salt and fresh black pepper
2 ounces soft goat cheese  


  1. For the tomato sauce, puree the fresh or canned tomatoes until smooth. 
  2. In a medium saucepan, heat the olive oil over medium heat. 
  3. Add the minced garlic, stirring continuously for 30 seconds, and make sure garlic does not brown. 
  4. Add the pureed tomatoes, and bring to a low simmer. Cover and simmer sauce for 15-20 minutes, stirring occasionally. Season with salt and black pepper to taste. 
  5. For the spinach, heat the oil in a large saute pan over medium heat. Add the sliced onions and cook until translucent. 
  6. Add the spinach and sauté until spinach is wilted. Season with salt and pepper, and keep aside.
  7. Preheat the grill. 
  8. Preheat the oven to 450 degrees Fahrenheit. 
  9. Trim the stem from all of the portobello mushrooms. 
  10. Drizzle both side with olive oil, and season with salt and fresh black pepper
  11. Cook mushrooms over a hot fire for about 3 minutes on each side. Mushrooms will give off a lot of liquid, and that is okay. 
  12. Top the mushrooms with large spoonfuls of the tomato sauce, and then the spinach and onion mixture. Distribute evenly among the mushrooms. 
  13. Slice goat cheese into 1/2 inch thick slices. Place slices on cheese atop the spinach mixture. 
  14. Bake for 10 minutes, or until heated through and goat cheese is beginning to soften. 
  15. Serve immediately and enjoy! 

Goat Cheese Stuffed Turkey Burgers

Goat cheese is key to keeping the burgers moist and juicy. Stuff the usual turkey burgers with herbed goat cheese for a wonderful surprise!

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Yield: 5 burgers
1 1/2 pounds lean ground turkey
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1 egg
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon dried red chilli flakes
5 tablespoons soft fresh goat cheese
5 hamburger buns, or whole wheat toast
handful of greens of your choice (iceberg lettuce, arugula, spinach)

For lemon mustard sauce:
1 tablespoon yellow mustard
1 teaspoon lemon flavored olive oil (can use olive oil with 1/2 tablespoon lemon juice)
1 tablespoon orange juice
crushed black pepper to taste


For burgers:

  1. Combine ground turkey, lemon juice and zest, egg, dried herbs, and salt and pepper in a large bowl. Mix well with your hands or a fork. 
  2. Divide turkey mixture into 10 equal portions. Form the portions into 3 inch diameter patties.
  3. Place 1 tablespoon soft goat cheese atop 1 turkey patty and place the second patty on top of the cheese. 
  4. Seal the patties at the edges. Repeat with the rest of the turkey portions. 
  5. If making ahead of time, cover and refrigerate. 
  6. Prepare grill with medium-high heat. Spray with cooking spray to avoid burgers sticking on grill. 
  7. Grill burgers until cooked, about 5 minutes per side. Cheese will ooze from the side, and that's perfectly normal. 
  8. To prepare the sauce, mix the mustard, orange juice, lemon olive oil, and black pepper in a small bowl. 
  9. Grill buns, or bread slices, until lightly toasted. 
  10. Spread mustard sauce on bottom slice. Top with turkey burger and greens, and serve. Enjoy!


Vegetable and Goat Cheese Tarts

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Description :

Enjoy this baked dish filled with delicious flavors, veggies, and cheese! Enjoy!

Preparation Time :

Prep Time: 5 minutes
Cook Time: 15 minutes
Bake Time: 15 minutes

Servings :

4 – 6

Ingredients :

For the vegetables:
1 large onion
2 cloves garlic minced
2 medium red tomatoes
½ green bell pepper
½ tablespoon oregano
Salt and pepper
2 tablespoons Olive Oil

1 sheet puff pastry, defrosted
2 ounces garlic-and-herb goat cheese
2 ounces feta cheese
2 tablespoons freshly grated Parmesan cheese
½ tablespoon olive oil
2 tablespoons lightly chopped basil leaves
crushed black pepper

Directions :

Preheat oven to 400 F.

Slice the onion and mince the garlic. Add 2 tablespoons olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for about 10 minutes, stirring frequently, until all the onions are translucent.
Turn the heat to low and let the onion and garlic cook.

Slice the tomatoes and green bell pepper. Add to the onions and garlic. Add the oregano, ½ teaspoons salt and ¼ teaspoon pepper. Continue to cook for another 5-10 minutes until the tomatoes and green pepper are cooked well. Remove from heat.

Defrost puff pastry according to package instructions. Unfold the sheet of puff pastry and place on a baking sheet. Take the tines of a fork and prick the pastry. Then lightly brush the pastry with ½ tablespoon of olive oil. Sprinkle the 2 tablespoons of the grated Parmesan cheese on top of the pastry sheet. On top of the cheese, place the vegetable mixture. Leave about a ½ inch margin between the edge of the pastry sheet and the vegetables.

Crumble the 4 ounces of goat cheese and feta cheese on top of the vegetables. Place the lightly chopped basil leaves on top, and sprinkle with ½ teaspoon black pepper.

Bake at 400 F for about 15-20 minutes until pastry turns light golden brown. Cut and serve hot or warm. Enjoy!