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! 

Beet and Feta Salad

This recipe was inspired from a meal at Wonderland on Royal Caribbean's Quantum of the Seas cruise ship. This salad is super easy to prepare and is full of flavor. Candied walnuts complement the salad and a mustard balsamic vinaigrette adds freshness. 


3 medium beets, scrubbed and trimmed
1/4 cup chopped walnuts
3 tablespoons packed brown sugar
1 package of spinach salad greens (or use any greens of your choice)
1/4 cup crumbled feta cheese
1/2 avocado, cubed

1/4 cup balsamic vinegar
3 tablespoons dijon mustard
salt and crushed black pepper to taste


  1. Place beets in a saucepan, and fill with enough water to cover them. Bring to a boil and cook for 20 minutes, until tender. Drain and then cool. Cut into cubes and set aside. 
  2. In a small skillet, place walnuts and cook on medium-low heat. Heat until walnuts are slightly toasted and then add the brown sugar. Warm until the sugar beings to melt. Remove from heat and coat walnuts with sugar.
  3. In a small bowl, whisk together the balsamic vinegar and mustard. Add salt and pepper to taste. 
  4. In a large bowl, mix spinach greens, cubed beets and cubed avocado. Sprinkle the candied walnuts, feta cheese, and drizzle the dressing on top. Serve and enjoy!