At this time of year you can find big, beautiful Portobello mushrooms at the market. I found a recipe for stuffed Portobello mushrooms and made them over the weekend. They were wonderful.
The recipe is from Epicurious.com. There are numerous stuffed Portobello mushroom recipes on the web but this one was different because it called for marinating the mushrooms before you fill and cook them.
It wasn’t until I had my mushrooms sitting in the marinade that I began to read the comments at Epicurious and found that many people that had tried the recipe thought the marinade was too strong. Fortunately I had cut the marinade recipe in half since I only had four mushrooms.
After only an hour I took them out of the marinade and let them drain in a colander while I prepared the filling. I think this may have helped reduce the flavor so mine didn’t get the fully marinated effect. They were really good and not overbearing at all.
Also, I used fresh spinach in place of frozen. Fresh spinach is always my first choice because there is so much extra water with frozen. I find it makes dishes like this one or quiches, for example, too soggy.
The fresh, organic baby spinach by Earthbound Farm is a good choice. It has good texture and flavor and isn’t pricey.
Marinated mushrooms (This is using half of what the original recipe called for. You may need to adjust depending on how many mushrooms you’re using.)
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup reduced-sodium soy sauce
- 1 garlic cloves, pressed
- 1/8 teaspoon coarse kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 large portobello mushrooms
- 5-ounce fresh spinach (check quantity on this one)
- 3/4 pound button mushrooms
- 3/4 cup chopped sweet onion (such as Maui or Vidalia)
- 2 garlic cloves, pressed
- 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
- 1/4 cup unseasoned dry breadcrumbs
- 1 5-ounce package soft fresh goat cheese, crumbled
Directions For Marinated Mushrooms:
- Whisk first 6 ingredients together in medium bowl for marinade.
- Cut stems from mushrooms and place stems in processor.
- Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish.
- Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
*I didn’t leave the mushrooms in the marinade nearly that long. Mine were in the sauce about an hour. I turned them every 15 minutes.
Directions For Filling:
(*note – the filling can be made up to two hours ahead.)
- Separately, coarsely grind fresh spinach in a food processor and set aside in a medium bowl
- Do the same with the button mushrooms
- Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes.
- Add garlic and stir 30 seconds.
- Add chopped mushrooms
- Sprinkle with salt, and increase heat to high.
- Cook until almost all liquid evaporates, stirring often, about 8 minutes.
- Season mushroom mixture with salt and pepper.
- Transfer to large bowl
- Cool to room temperature.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to cooled mushroom mixture
- Toss to distribute evenly.
- Add goat cheese and toss gently to distribute evenly.
- Season filling to taste with salt and pepper.
- Cover filling and let stand at room temperature.
Preparing The Mushrooms
- Preheat oven to 400°F.
- Transfer marinated mushrooms to rimmed baking sheet, gill side down.
- Roast until beginning to soften, about 15 minutes.
- Turn mushrooms over.
- Divide filling among mushrooms.
- Sprinkle remaining Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
The stuffed mushrooms were delicious. I used them as a main course with a salad but they could easily be a side dish.
They re-heat well in the microwave. I took the one left over for my lunch the next day which gave me a fuss-free, healthy low-calorie brown-bag.
Do you have a favorite Portobello Mushroom recipe?
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