Garlic Scape Portobellos

Garlic Scape Portobellos

Yield 4 mushrooms

Featuring the garlicky zing of scapes (the edible green stems of hardneck garlic plants), these stuffed portobellos make a delicious and easy weeknight entrée. 


  • 4 portobello mushrooms
  • 3 Tablespoons olive oil
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon balsamic vinegar
  • Freshly cracked black pepper, to taste  
  • A sprinkle of kosher salt, to taste
  • ¼ cup garlic scape pesto (or you can substitute a jar of Escape garlic scape pesto from Seven Songs Organic Farm).
  • 1 4 oz. log of goat’s cheese, cut into 8 pieces using unflavored dental floss


Prepare the mushrooms by removing and discarding the stems and gently rubbing off any dirt from the caps. Lightly scrape around the underside of the caps with a small spoon to remove the gills. Place mushrooms in a small dish or container and season with salt and pepper.

Mix the olive oil, Worcestershire, and Balsamic vinegar. Pour over the mushrooms and marinate them for 5 minutes, then flip them over and marinate for five more minutes.

Heat a grill or a large skillet over medium heat to 400°. Remove the mushrooms from the dish and grill on each side for 3-4 minutes, or until deep golden brown. Remove mushrooms from the grill and let cool until you can handle them safely.

Top each cap with 2 teaspoons of pesto and two disks of goat cheese and return to the grill or skillet and cook covered for 6-8 minutes or until the cheese is melted.