Spinach & Blue Cheese Stuffed Portobellos
If I tell you where I got this recipe they might send their mafia after me b/c I changed some of the ingredients.
Serves 4
6 portobello mushrooms (4-5")
olive oil
salt
1 pkg baby spinach (or thawed frozen chopped spinach)
3 T bread crumbs
1 T butter
1 medium onion (small dice)
2 medium garlic cloves (minced or pressed)
2 oz crumbled blue cheese (or goat cheese)
1/2 C toasted pine nuts (or walnuts)
pepper
cooking spray
Place rimmed baking sheet inside oven and preheat oven to 400. Prepare mushrooms by wiping caps clean and scraping gills out. Cut off stems and reserve. Turn 4 mushrooms cap side up and score cap in a crosshatch pattern 1/2" apart. Brush olive oil on both sides and sprinkle with salt. Place mushrooms gill side up on preheated baking sheet and roast in oven about 8-12 minutes. Turn caps over and roast an additional 8-12 minutes until caps are golden brown and liquid has evaporated. Once mushrooms are done, set aside and set oven to broil.
While mushrooms are in the oven, dice remaining 2 mushroom caps and reserved stems. Set aside. Place spinach and a splash of water in a microwave-safe bowl and microwave 3-4 minutes until spinach is wilted and decreased in volume by half. Strain spinach in a colander and press with the backside of a spoon to remove excess moisture. Once cool, roughly chop and set aside.
Heat 1 T oil and 1 T butter in a skillet and add mushrooms. After 2 minutes, add onions and stir occasionally until onions are lightly browned. Add spinach, cheese and pine nuts. Cook until cheese is melted and vegetables are well coated. Remove from heat and add S&P to taste.
Turn caps gill side up and distribute filling evenly. Sprinkle with bread crumbs and spritz with cooking spray (or use melted butter). Place mushrooms under broiler for 1-3 minutes until breadcrumbs are browned. Serve immediately.
*I'm not sure how well these would reheat so I only made enough for one meal.
Serves 4
6 portobello mushrooms (4-5")
olive oil
salt
1 pkg baby spinach (or thawed frozen chopped spinach)
3 T bread crumbs
1 T butter
1 medium onion (small dice)
2 medium garlic cloves (minced or pressed)
2 oz crumbled blue cheese (or goat cheese)
1/2 C toasted pine nuts (or walnuts)
pepper
cooking spray
Place rimmed baking sheet inside oven and preheat oven to 400. Prepare mushrooms by wiping caps clean and scraping gills out. Cut off stems and reserve. Turn 4 mushrooms cap side up and score cap in a crosshatch pattern 1/2" apart. Brush olive oil on both sides and sprinkle with salt. Place mushrooms gill side up on preheated baking sheet and roast in oven about 8-12 minutes. Turn caps over and roast an additional 8-12 minutes until caps are golden brown and liquid has evaporated. Once mushrooms are done, set aside and set oven to broil.
While mushrooms are in the oven, dice remaining 2 mushroom caps and reserved stems. Set aside. Place spinach and a splash of water in a microwave-safe bowl and microwave 3-4 minutes until spinach is wilted and decreased in volume by half. Strain spinach in a colander and press with the backside of a spoon to remove excess moisture. Once cool, roughly chop and set aside.
Heat 1 T oil and 1 T butter in a skillet and add mushrooms. After 2 minutes, add onions and stir occasionally until onions are lightly browned. Add spinach, cheese and pine nuts. Cook until cheese is melted and vegetables are well coated. Remove from heat and add S&P to taste.
Turn caps gill side up and distribute filling evenly. Sprinkle with bread crumbs and spritz with cooking spray (or use melted butter). Place mushrooms under broiler for 1-3 minutes until breadcrumbs are browned. Serve immediately.
*I'm not sure how well these would reheat so I only made enough for one meal.
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