Description
Discover how to make delicious Stuffed Portobello Mushrooms with our easy-to-follow recipe. Elevate your cooking skills and impress your guests today!
Ingredients
- 1 (113 g) package fresh goat cheese
- 1 (198 g) jar oil-packed sun-dried tomatoes
- 1/2 ounce (14 g) Parmesan cheese, finely grated (about 60 ml)
- 1 medium shallot
- 4 large portobello mushrooms
- 3 tablespoons (45 ml) olive oil, divided
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) freshly ground black pepper
- 5 ounces (142 g) baby spinach (5 packed cups)
Instructions
- Position an oven rack in the upper third of the oven and preheat it to 400°F. Set the goat cheese out of the fridge to reach room temperature while you work on the mushrooms and stuffing.
- Thoroughly drain the sun-dried tomatoes, pat them dry with paper towels, and slice thinly if necessary. Grate the Parmesan cheese finely.
- Chop the shallot into small pieces. Remove and discard the stems from the portobello mushrooms. Carefully scoop out and discard the gills with a spoon to create space for the stuffing.
- Coat both sides of each mushroom with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Arrange the mushrooms, stem-side down, on a baking sheet with edges and roast them until they start to soften, about 10 minutes. In the meantime, prepare the stuffing.
- Warm the remaining tablespoon of olive oil in a large skillet over medium heat until it shimmers. Add the shallot and cook until it’s soft and clear, 1 to 2 minutes. Introduce the baby spinach and stir until it wilts, about 1 minute. Take the skillet off the heat. Break the goat cheese into the skillet, stirring until it just melts and covers the spinach. Mix in the sun-dried tomatoes.
- Take the baking sheet out of the oven and use a flat spatula to flip the mushrooms. Evenly distribute the spinach mixture into the mushroom caps, then top with the Parmesan cheese.
- Roast the mushrooms again until they become tender and the cheese begins to melt, around 10 minutes. Turn on the broiler and broil until the cheese turns golden brown, another 2 to 3 minutes.