If you are a mushroom lover like me, you’ll love this dish!
I love using portabella mushrooms because of their large size, you can easily substitute it for meat and still feel full, and have a complete meal.
This dish combines many things i love: mushrooms, goat cheese, and caramelized onions!
Read more for the recipe…
{Stuffed Portabella Mushrooms with Spinach, Caramelized Onions and Goat Cheese}
Serves 2
4-5 Large Portabella Mushrooms, stems removed and caps wiped clean
1-2 Tbsp Olive oil
3 cups fresh baby spinach
1 Tbs water
1/2 cup plain bread crumbs [homemade or store bought]
1 tbsp butter
1 medium onion sliced
1-2 garlic cloves, minced
1 tsp fresh thyme leaves, chopped
2 ounces goat cheese, crumbled [about 1/2 cup]
1/4 cup heavy cream
1/4-1/2 cup toasted walnuts, roughly chopped
1 tsp fresh lemon juice
fresh ground black pepper
salt
Directions
- Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut 1/4-inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface (non-gill side) of 4 mushrooms. Dice remaining 1 mushroom cap and into 1/2-inch pieces; set aside.
- Brush both sides of caps with olive oil and sprinkle evenly with salt. Carefully place caps, gill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown around edges, 8 to 12 minutes. 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.
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Meanwhile, place spinach and water in large microwave-safe bowl. Microwave on high power until spinach is wilted and decreased in volume by half, 1 to 3 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. 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.
- In a medium skillet on medium-high heat, add remaining oil, and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 3 to 4 minutes longer. Transfer to medium bowl.
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Add remaining tablespoon butter and onions to skillet; cook, stirring occasionally, until onions are light brown, 5 to 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Reduce heat to low and stir in reserved cooked mushrooms, spinach, thyme, goat cheese [reserve a few crumbles for the top], 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.
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Flip caps, gill-side up, and distribute filling evenly among mushroom caps; top each with 2 tablespoons bread crumb mixture and reserved goat cheese. Broil mushrooms in oven until crumbs are golden brown, 1 to 3 minutes. Serve immediately.
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Enjoy!
