Spinach and Goat Cheese Stuffed PortobellosPosted: April 20, 2011
Hey gang. This recipe is killer. A great main course on a night you want to up the veggies without feeling the slightest bit deprived without meat on the plate. For a relatively healthy ingredient list, these are rich and hearty and oh so tasty. Serve these with a big salad, a crusty baguette and you are good to go. They do take some prep and some time so you can do steps 1 & 2 ahead of time. Mangia!
Makes 6 Mushrooms
1. Make marinade & pour over 6 large Portobello caps that have been cleaned and de-stemmed (saving stems). Shrooms are gill side up in a 9 x 12 dish.
1 Cup Olive Oil, 1/2 Cup Balsamic Vinegar, 1/2 Cup Soy, 2 Garlic Cloves Diced, 1/2 Tsp Salt, 1 Tsp Pepper, 4 Large Thyme Sprigs
2. Cook 1 10-ounce package frozen spinach according to package directions. Drain, cool, and squeeze excess water from it. Set aside. Chop Portobello stems and 1 pound button mushrooms. Heat 2 Tbsl olive oil in a heavy skillet over high heat. Add 1 Cup Chopped Vidalia onion and saute for 3 minutes. Add 3 cloves chopped garlic and stir for 30 seconds. Add chopped mushrooms and sprinkle with salt. Cook until liquid evaporates, stirring often for about 8 minutes. Cool to room temperature. Mix spinach, mushrooms, 1/4 Cup Parmesan, 1/4 Cup Breadcrumbs, and 1 5-ounce package of goat cheese and mix until it is distributed evenly. Season to taste with salt & peppa.
3. Preheat oven to 400 and cook Portobello caps, gill side down for 15 minutes on a rimmed backing sheet. Flip caps, fill with filling, sprinkle with parmesan and return to oven. Bake for another 15 minutes until cheese begins to brown. Serve and prepare for praise.