Roasted portobellos with goat’s cheese, chilli garlic crumble & balsamic tamarillos

This roasted portobello mushroom dish is so easy to make but is gourmet enough to be found in your favourite café. Enjoy for a luxurious weekend brunch or light midweek dinner - it's deliciously versatile!

By Jo Wilcox
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 8 large portobello mushrooms
  • 1/4 cup olive oil
  • 150 g goat's cheese, mashed until smooth
  • 1 red chilli, diced
  • 1 clove garlic, sliced
  • 1 small bunch parsley
  • 2 cups fresh breadcrumbs (about 4 slices bread whizzed in processor)
  • 50 g butter
  • 1/3 cup flaked almonds
  • Salad greens for 4 people
Balsamic tamarillos
  • 4 tamarillos, halved lengthwise, stalks on
  • 30 g butter
  • 1/2 cup maple syrup
  • Dash balsamic vinegar


  • 1
    Preheat oven to 180°C. Arrange the mushrooms, gills up, on a lined baking tray. Brush each with olive oil and smooth a dollop of goat's cheese all over.
  • 2
    Whiz the chilli, garlic and parsley in a processor until finely chopped then pulse in breadcrumbs and butter until mixture clumps together. Stir in almonds then spoon over the mushrooms and bake for 12-15 minutes or until crumble is golden and mushrooms tender.
  • 3
    Meanwhile, sear tamarillos in butter over medium heat until flesh starts to caramelise. Add syrup and balsamic and simmer for 1-2 minutes until syrupy.
  • 4
    Serve mushrooms on greens, top with tamarillos and drizzle with pan juices.