Spinach and Goat Cheese Stuffed Portobellos

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.


One Comment on “Spinach and Goat Cheese Stuffed Portobellos”

  1. Anonymous says:

    mmmm to a crusty baguette


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