Stuffed Portabella Mushroom Caps Recipe with Apricot Glaze

I am always looking for new and interesting ways to cook portabella mushroom, since it is one of my favorite meat substitutes, and often my choice for grilling when my husband wants to grill meat. I have never been impressed by marinating them in a vinegar-based marinade, which seems to inexplicably be a favorite recipe. I am also not a fan of just cooking them straight without at least some minimal preparation.

portabella mushroom caps with spiced apricot glaze

Recently, I was excited when the husband made stuffed pork chops with a spiced apricot glaze, because I couldn’t wait to see how that stuffing and glaze would taste on a mushroom.

These chevre, walnut, and apricot stuffed portabella mushroom caps with spiced apricot glaze turned out absolutely incredible. They are, by far, my favorite portabella mushroom concoction to date. Sweet, creamy, spicy and delicious. Enjoy!

This recipe is for several mushroom caps prepared this way. This recipe is vegetarian.

Stuffed Portabella Mushroom Caps Recipe with Apricot Glaze
serves four


  • 4 large Portobello mushroom caps
  • 1 preparation of spiced apricot glaze (click for recipe)
  • 4 ounce package of chevre
  • 1 shallot
  • 1/2 cup crushed walnuts
  • 3 dried apricots, finely chopped
  • 1 teaspoon dried marjoram

Preparation Instructions:

1. Pre-prepare the spiced apricot glaze (click for recipe).

2. Wash the Portobello caps in advance so that they have time to fully dry. Wet mushroom gills, when combined with the mushrooms’ natural juice, can prevent the meat of the ‘shrooms from absorbing flavor and make you end up with soggy mushrooms.

3. Prepare all ingredients and start the charcoal in the grill. Soak the dried apricots in hot water beforehand for an hour or so to impart more juice and flavor to the stuffing. Allow the chevre to warm to room temperature so that it softens. Crush the walnuts, chop the shallot, and chop the soaked apricot.

4. Combine all of the stuffing ingredients in a mixing bowl and stir until they are well combined.

5. Rub the mushroom caps with olive oil and a little salt and pepper. Using the back of a spoon, press the cheese mixture into each cap until you have a nice mound of stuffing. Drizzle about a tablespoon of glaze over each cap.

6. Bank hot charcoal on one side of the grill to prepare it for indirect cooking. Place mushroom caps on the side of the grill without coals and cover the grill. Cook for 5 to 10 minutes or until the cheese is melted, the shallots translucent, and the mushroom well cooked.

7. Serve over saffron rice or with mashed potatoes, with extra glaze on hand for adding to taste.

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