Stuffed Portobello Mushroom
Posted in /Cooking/Entrees/Vegetarian on Saturday, July 15, 2017
These stuffed portobello mushrooms are very filling and look lovely on a plate.
Ingredients
3, four inch diameter portobello mushrooms, de-stemmed
2 Tbsp olive oil, divided
2 shallots
6 cloves of garlic, minced
1/2 cup bread crumbs
Couple pinches of thyme
Tomato sauce, enough to cover the top of each mushroom
1 bunch (3 handfuls) spinach chopped
4 oz of goat cheese (or more based on your taste preference)
Directions
1. Preheat oven to 400F. Line rimmed baking sheet with parchment paper, or spray with cooking spray. Spray mushroom caps with cooking spray, and sprinkle gills with salt and pepper. Arrange mushrooms gill side down on prepared baking sheet. And bake for 10 minutes.
2. Meanwhile, heat oil in large skillet over medium heat. Add shallots, garlic and thyme and sautee 4 minutes or until shallots are tender.
Add chopped spinach and cook until spinach is wilted.
3. Add more butter to your frying pan and stir in breadcrumbs then put on top of the spinach layer.
4. Spoon tomato sauce over top of the breadcrumbs and garnish with goat cheese
5. Bake 15 minutes, or until filling browns on top and mushrooms are fork-tender.
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