Don't miss another issue…      Subscribe

Fabulous Stuffed Portobello Mushrooms

 
Fabulous Stuffed Portobello Mushrooms
208

Stuffed mushrooms can be very tasty and addictive, but you have to make them right; we don't want the watery and soggy filling with the bland flavor. Follow this recipe that will fix the problems to make some ultimate stuffed mushrooms to impress your family or your friends.

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

10 mushrooms, portabello
4 to 5-inch wide, stems removed and reserved, caps wiped clean
*
4 tablespoons olive oil
or any vegetable oil
salt
to taste
*
12 ounces baby spinach
*
2 tablespoons water
or broth
2 slices bread
sandwich bread, torn into quarters
1 tablespoons butter, unsalted
1 large onions
diced into small cubes, or 2 medium ones
3 large garlic cloves
minced or smashed, or 4 to 5 medium size cloves
*
½ cup sherry
dry
*
2 tablespoons thyme
freshly chopped
*
1 cup goat (chevre) cheese
crumbed, 4 ounces
*
4 tablespoons heavy whipping cream
1 cup walnuts
toasted and roughly chopped
2 ¼ teaspoons lemon juice
freshly squeezed
black pepper
freshly ground
*

Directions

We need these a few ingredients to make this juicy and tasty stuffed portobellos.

Place the oven rack to upper-middle of the oven, set a rimmed baking sheet on the rack, and preheat the oven to 400℉ (200℃).

With a sharp knife, cut ¼ inch slits, spaced ½-inch apart, in the crosshatch patten on the surface of 8 mushrooms.

With a sharp knife, cut 1/4-inch slits, spaced 1/2-inch apart, in the crosshatch patten on the surface of 8 mushrooms.

Dice the remaining 2 mushroom caps and the reserved stems into ½-inch pieces, set aside.

Brush both sides of the caps with 2 tablespoons of olive oil and sprinkle evenly 1 teaspoon salt over.

Carefully transfer the caps, gill-side up, on the preheated baking sheet.

Roast until the mushrooms have released some of their moisture and start to brown around the edges, about 10 minutes.

Flip the caps over and keep roasting until the liquid has completely evaporated and the caps are golden brown, about 10 minutes longer.

Remove the mushrooms from the oven and turn on the broiler.

Carefully transfer the caps, gill-side up, on the preheated baking sheet.

Meanwhile, add the spinach and water in a large skillet pan, cook the spinach until wilted, 2 to 3 minutes. Place the wilted spinach to colander set in the sink. With the back of a spatula, gently press the spinach to release excess water.

Meanwhile, add the spinach and water in a large skillet pan, cook the spinach until wilted, 2 to 3 minutes.
With the back of a spatula, gently press the spinach to release excess water.

Transfer the spinach to the cutting board and roughy chop.

Return the spinach to the colander and press again. Set aside.

Add the bread in a food processor, pulse until coarsely ground, and you should get about 1½ cups of bread crumbs.

Heat 1 tablespoon of olive oil and ½ tablespoon of butter in a 12-inch skillet over medium heat until the butter melts.

Stir in the bread crumbs and salt to taste, cook, stirring constantly, until light golden brown, about 7 minutes.

Prepare the bread crumbs.

Transfer the crumbs to a small bowl and wipe out skillet with a paper towel.

Return the cleaned skillet to medium-high heat, heat the remaining tablespoon of oil until hot.

Stir in the chopped mushrooms and cook without stirring for 3 minutes.

Keep cooking, stirring once a while, until lightly browned, about 5 minutes.

Transfer to a medium bowl.

Melt the remaining ½ tablespoon butter and the onions to skillet, cook, stirring, until the onions are light brown, about 6 minutes.

Stir in the garlic and cook until fragrant, about 40 seconds.

Stir in sherry and cook until almost all the liquid has evaporated, 1 to 2 minutes.

Reduce heat to low and stir in reserved cooked mushrooms, spinach, thyme, goat cheese, cream, and walnuts.

Keep cooking until the cheese has been melted and vegetables are well coated, about 2 minutes.

Remove the pan from the heat, stir in lemon juice, and season with salt and black pepper to taste.

Flip the caps, gill-side up, and distribute the filling evenly among mushrooms caps.

Top each cap with 2 tablespoons of bread crumb mixture. Broil the mushrooms until the crumbs are golden brown, about 2 minutes.

Ready to broil.
Broil the mushrooms, until the crumbs are golden brown, about 2 minutes.

Serve.

Place each portobello on a serving plate.

 

* not incl. in nutrient facts

Reviews

almost 7 years

I absolutely enjoyed this dish, the mushrooms were tender, juicy and tasty. The toasted walnuts and creamy spinach mixture were so delicious, nutty, creamy and lots of flavors; the browned topping added extra crunchiness. Hmm, it was such a enjoyable thing to eat it! Fabulous!

Add review

 

 

Comments

shihtzu
Saint Catharines, Canada
 almost 5 years ago

goat cheese, sherry spinach these are loaded

Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 21484% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 47mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 4%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed