Let’s get this out of the way… I don’t know whether to write portobello or portabella. As far as I can tell both are right and used frequently. If anybody knows the difference though, post a comment and give us all the wisdom. For this recipe though, I’m going to say portobello because that’s what the original recipe uses.
I usually like stuffed mushrooms for an appetizer, but when I saw this dish it just called out to me. Stuffing portobellos with spinach, goat cheese, and more mushrooms just can’t be bad. These stuffed portobellos make for an earthy vegetarian dish that’s very filling and flavorful.
Just to add a bit more flavor to the dish, the mushrooms are marinated in quick balsamic marinade and roasted. Good stuff.
Yield: 6 Stuffed 'Shrooms
6 large portobello mushrooms, washed and stems removed
1 Cup olive oil
1/2 Cup balsamic vinegar
1/2 Cup low-sodium soy sauce
2 garlic cloves, pressed
4 sprigs fresh thyme
Big pinch of salt and pepper
1 10 ounce box of frozen spinach, thawed, chopped
1 pound button mushrooms plus stems from portobellos, diced
1/2 sweet onion, diced
3 garlic cloves, minced
2 Tablespoons olive oil
5 ounces soft goat cheese
6 Tablespoons Parmesan cheese
1/4 Cup unseasoned bread crumbs
1) Whisk the marinade ingredients together and pour it over your cleaned mushrooms. Pour the marinade in the gill side of the mushroom. Let them rest for at least an hour in the marinade.
2) Roast the mushrooms, gill side down, on a baking sheet at 400 degrees for about 15 minutes until they start to soften slightly.
3) For the stuffing, thaw the frozen spinach. Wrap the spinach in a paper towel and squeeze out as much moisture as possible. Then roughly chop up the spinach.
4) Heat oil in a large pan over medium-high heat. Once hot, add onions and button mushrooms and cook until the mushrooms are soft, a few minutes. Season with a pinch of salt.
5) Let your mushroom/onion mixture cool, then stir in your spinach and goat cheese.
6) Divide the filling evenly between the six mushrooms. There should be a huge mound of filling on each mushroom. Then sprinkle each mushroom with bread crumbs and some grated Parmesan cheese.
7) Bake these at 400 degrees for another 15-20 minutes until they are slightly browned on top.
8) Serve immediately!
Adapted from Bon Appetit Jan. 2009.
Prepping the Portobellos
The portobellos for this recipe are really flavorful due to the marinade.
Whisk up all your marinade ingredients and then pour it over your cleaned mushrooms (remove the stems, save them for the filling, and rinse off dirt). When you pour the marinade over the mushrooms, put them gill side up that way gravity will help pull the marinade down through the mushrooms.
You could do this up to four hours in advance, but I only let mine marinate for about an hour. Next, take your mushrooms out of the marinade and put them on a baking sheet, gill side down. Roast these guys in a 400 degree oven for about 15 minutes or until they start to soften. Don’t worry about the marinade left in your dish, there will be plenty on the mushrooms.
After 15 minutes, pull your mushrooms out of the oven and flip them over. They are officially ready to stuff.
The stuffing for these guys is very easy. First, thaw your frozen spinach. If you wanted to use fresh you could, you’d just want to blanch it and then wring out as much liquid as possible.
I recommend frozen though since there’s so much other stuff going on in the dish. Anyway, thaw your spinach and then wrap it in a clean towel or a few paper towels and wring out as much liquid as possible. You don’t want the filling to be too wet.
Then roughly chop it up!
Next, heat your oil in a large pan over medium-high heat. Once it’s hot, add your onion and mushrooms and saute everything for a few minutes until the mushrooms are soft. I added a pinch of salt here also.
Let your mushroom mixture cool for a minute or two and then mix it in with your spinach and goat cheese. This is a seriously delicious filling.
Finishing the Mushrooms
These almost can’t even be called stuffed. They should be called over-stuffed. If you use all your filling (which you should), there will be a very large mound of filling on each mushroom. Just divide it as evenly as you can between the 6 portobellos.
Then sprinkle each mushroom with some bread crumbs and also about 1 Tablespoon of good Parmesan. This will add some saltiness to it and the bread crumbs obviously give it some good texture.
Add these back into your 400 degree oven for 15-20 minutes until they are warm through and the cheese is melted and the mushrooms start to brown a bit on top.
I really love dishes like this. I served it with a small salad and it was a very warming and filling dinner. Not to mention that it really isn’t a hard dish to make.
I quess it shouldn’t be too much of a surprise that if you stuff goat cheese and other flavorful things in a marinated shroom and top it with Parmesan cheese, you’re going to end up with something awesome.