Can I use cream cheese instead of goat cheese?

Yes, you can swap cream cheese for the goat cheese, but the texture and flavor will change. Goat cheese whips airy and brings a tang that balances the lemon and pepper; cream cheese is denser and milder, so it may need more beating and a touch more lemon juice or chives to approach the same spreadable, bright profile.

What can I use if I don't have prosciutto?

You can use bacon or pancetta as an alternative, but expect different fat rendering and crisping behavior. Because prosciutto is thin and crisps quickly under the broiler, thicker cured pork should be pre-cooked or crisped separately to manage extra fat and avoid over-browning the mushroom caps.

Why are my mushrooms releasing a lot of liquid?

Mushrooms naturally release moisture as they roast, so some pooling is normal. Roast until the caps begin to soften as directed, then drain any pooled liquid from the baking sheet before filling to keep the goat cheese topping from becoming watery.

How do I prevent the prosciutto from burning under the broiler?

Watch it closely because prosciutto can go from crisp to burnt very quickly under high heat. Position the filled mushrooms a bit farther from the broiler element, shorten the broiling time, or move the prosciutto sheet lower in the oven so it crisps without charring.

The goat cheese topping is lumpy and won't become fluffy — what should I do?

Beat the goat cheese longer and incorporate the listed olive oil and lemon juice to loosen the mixture. Using a whisk or a hand mixer and working until the cheese is smooth will yield the slightly fluffy texture described in the recipe.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

TwentyGrams › Recipes › Baked Portobello Caps with Herbed Goat Cheese, Crispy Prosciutto and Lemon-Chive Vinaigrette

Baked Portobello Caps with Herbed Goat Cheese, Crispy Prosciutto and Lemon-Chive Vinaigrette

2 servings · 4.3 g net carbs

4.3g Net carbs 18.3g Fat 16.9g Protein 262.3 kcal

4.3g Net carbs · 18.3g Fat · 16.9g Protein · 262.3 kcal

Baked Portobello Caps with Herbed Goat Cheese, Crispy Prosciutto and Lemon-Chive Vinaigrette

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings · prep 15 min · cook 20 min · total 35 min · difficulty medium

Roasted portobello caps brushed with olive oil and seasoned with salt and black pepper serve as the base for this dish. The caps are filled with goat cheese flavored with garlic and chives and then broiled so prosciutto crisps while the cheese warms. The goat cheese is whipped until smooth and slightly fluffy. Any pooled mushroom liquid is drained from the baking sheet before filling to prevent a soggy topping. A lemon-chive vinaigrette is whisked and dressed over arugula beneath the filled mushrooms to finish the plates.

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Ingredients

portobello mushroomsMushroom, Portabella

200 g
goat cheeseCheese, Goat

60 g
prosciuttoHam, Prosciutto

50 g
olive oil

15 ml
lemon juiceLemon juice, Raw

10 ml
arugulaArugula, Raw

30 g
chivesChives, Raw

10 g
garlicGarlic, Raw

4 g
saltSalt, Table
2 g
black pepperSpices, Pepper, black

1 g

Equipment

rimmed baking sheet
whisk

Method

Preheat the oven to 160°C (325°F) and line a rimmed baking sheet with foil or parchment.
Wipe the portobello mushrooms clean, remove and discard stems, and place caps gill-side down on the prepared sheet. Brush each cap with the olive oil and sprinkle with the salt and black pepper. Roast at 160°C (325°F) for 12 minutes until the caps begin to soften and release moisture.
While the mushrooms roast, finely mince the garlic and chives. In a bowl, combine the goat cheese, minced garlic, chopped chives, the lemon juice, the olive oil, and the remaining salt and black pepper. Whisk or beat until smooth and slightly fluffy, about 1 minute.
Remove the mushrooms from the oven and carefully drain any pooled liquid from the baking sheet. Spoon the whipped goat cheese into each mushroom cap, dividing it evenly.
Arrange the prosciutto slices on a second baking sheet in a single layer. Place the filled mushrooms back in the oven under the broiler setting and broil for 6 minutes until the prosciutto becomes crisp and the goat cheese is warmed through. Watch closely while broiling to prevent burning.
Meanwhile, make the vinaigrette: whisk together the remaining olive oil and remaining lemon juice with salt and black pepper, then stir in half the chopped chives.
Place the arugula on plates and drizzle the lemon-chive vinaigrette over it. Transfer the filled portobello caps to the arugula beds, top each cap with crisped prosciutto, and sprinkle the remaining chives over the dish. Serve immediately.

Tips

Pro tip

If mushrooms release a lot of liquid, drain it from the baking sheet before filling to keep the tops from getting soggy.
Prosciutto can be crisped ahead and kept at room temperature; reheat under the broiler for 1 minute if needed before serving.
Swap arugula for baby spinach if a milder base is preferred.

Frequently asked questions

Can I use cream cheese instead of goat cheese?: Yes, you can swap cream cheese for the goat cheese, but the texture and flavor will change. Goat cheese whips airy and brings a tang that balances the lemon and pepper; cream cheese is denser and milder, so it may need more beating and a touch more lemon juice or chives to approach the same spreadable, bright profile.
What can I use if I don't have prosciutto?: You can use bacon or pancetta as an alternative, but expect different fat rendering and crisping behavior. Because prosciutto is thin and crisps quickly under the broiler, thicker cured pork should be pre-cooked or crisped separately to manage extra fat and avoid over-browning the mushroom caps.
Why are my mushrooms releasing a lot of liquid?: Mushrooms naturally release moisture as they roast, so some pooling is normal. Roast until the caps begin to soften as directed, then drain any pooled liquid from the baking sheet before filling to keep the goat cheese topping from becoming watery.
How do I prevent the prosciutto from burning under the broiler?: Watch it closely because prosciutto can go from crisp to burnt very quickly under high heat. Position the filled mushrooms a bit farther from the broiler element, shorten the broiling time, or move the prosciutto sheet lower in the oven so it crisps without charring.
The goat cheese topping is lumpy and won't become fluffy — what should I do?: Beat the goat cheese longer and incorporate the listed olive oil and lemon juice to loosen the mixture. Using a whisk or a hand mixer and working until the cheese is smooth will yield the slightly fluffy texture described in the recipe.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

4.3 gNet carbs

16.9 gProtein

18.3 gFat

2.4 gFiber

262.3Calories

Electrolytes

Na1196 mgSodium

K614 mgPotassium

Mg35 mgMagnesium

Minerals

Calcium: 130 mg
Iron: 1.33 mg
Magnesium: 35 mg
Phosphorus: 294 mg
Potassium: 614 mg
Zinc: 1.42 mg
Copper: 0.429 mg
Selenium: 22.6 µg

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: 0.4 µg
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.189 mg
Riboflavin (B2): 0.758 mg
Niacin (B3): 5.32 mg
Pantothenic acid (B5): —
Vitamin B6: 0.269 mg
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

190.5 g per serving

8 figures are unavailable. Nothing was estimated in its place.

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Published 15 August 2026 · updated 20 August 2026

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