Stuffed Portobello Mushrooms

I found this recipe at Epicurious.com and tweaked it just a little for a delicious stuffed mushroom dish.

 Portobello mushroom w salad

Ingredients:

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

Filling:

  • 8-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

Preparation

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

Speak Your Mind

*