Stuffed Portobello Mushrooms with Spinach & Goat Cheese 

 

 

10 portobello mushrooms (each 4 to 5 inches), remove stems & save, wipe caps

4 tablespoons olive oil

Salt

12 ounces baby spinach (about 10 cups)

2 tablespoons water

2 large slices white sandwich bread, torn into quarters

2 tablespoons butter

2 medium onions, diced small (about 2 cups)

4 medium garlic cloves, minced (about 4 teaspoons)

½ cup dry sherry

2 tablespoons chopped fresh thyme leaves

4 ounces goat cheese, crumbled (about 1 cup), (Blue cheese can be substituted)

¼ cup heavy cream

1 cup walnuts, toasted and roughly chopped

2 teaspoons fresh lemon juice

Ground black pepper

 

1.  Preheat oven to 400 degrees and preheat baking sheet.

2.  Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on 8 mushrooms.

3.  Dice remaining 2 mushroom caps and reserved stems into ½-inch pieces (about 3 cups).

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

5.  Roast mushrooms, gill-side up, until they have released some of their juices and begin to brown around edges, 8 to 12 minutes.

6.  Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes longer. Remove mushrooms from oven and heat broiler.

7.  Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.

8.  Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 1½ cups).

9.  Heat 1 tablespoon oil and 1 tablespoon butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and ¼ teaspoon salt; cook, stirring frequently, until light golden brown, 5 to 8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towels.

10. Return now-empty skillet to medium-high heat, add remaining tablespoon oil, and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned 4 to 6 minutes longer. Transfer to medium bowl.

11. Add remaining tablespoon butter and onions to skillet and cook until onions are light brown, 5 to 6 minutes.

12. Add garlic. 

13. Stir in sherry and cook until almost no liquid remains, 1 to 2 minutes. Reduce heat to low and stir in reserved cooked mushrooms, spinach, thyme, goat cheese, cream, and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1 to 2 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.

14. Flip caps, gill-side up, and distribute filling evenly among mushroom caps; top each with 2 tablespoons bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1 to 3 minutes.