Stuffed portobello mushrooms


I found this recipe online on Vegetarian Times and made it last night for dinner. I didn’t follow the exact recipe because I was trying to use ingredients that we already had plus as I mentioned in an earlier post we don’t have any measuring utensils available here. You can check out the actual recipe here.  I will say beforehand that my husband LOVED them. I’m pretty sure he would have eaten 1-2 more had I made them. He told me to make sure that I keep the recipe. For any of you who don’t know my husband he doesn’t throw out compliments just to make me feel good so his opinion is unbiased. Anyhow, here goes:


First, preheat the oven to 375 degrees. In a small bowl mix olive oil, balsamic vinegar, garlic, and salt & pepper. After washing the mushrooms, place them on foil (cap down, ribs up) on a baking sheet, and cover with the marinade. The directions say to bake for 30 minutes but beware. I baked mine for about 28 minutes and when I took them out I thought they were burnt. My husband looked scared. Luckily they were fine but just keep an eye on them. Meanwhile, prep your veggies. Chop 1/4 of an onion, slice or dice sun dried tomatoes (recipe calls for 8 for 4 mushrooms but I love them so I used more), chop garlic (if you forgot to set some aside like I did), wash spinach, get out breadcrumbs, parsley (if using), and cheese. When you have about 15-20 minutes left on the mushrooms, heat olive oil in a large pan, add onion and let cook for about 5 minutes. Add garlic (I used 2 cloves) and sun-dried tomatoes. Let this cook for about 2 minutes. According to the recipe you should now add cream but I used my favorite white wine instead (Kim Crawford Sauvignon Blanc) and add your spinach. Let this cook for a few minutes so the spinach wilts. Then add your cheese. I used goat cheese and parmesan. Meanwhile I used two small skillets and toasted breadcrumbs in one and pine nuts in the other. Either of these only take about 5 minutes. When your mushrooms are done, pull them out, fill each one with the spinach & cheese mixture, top with a little of the toasted breadcrumbs & pine nuts, and parsley if desired (also not in the recipe). Add salt & pepper to taste.


I served mine with Alexia French Rolls which are great because you keep them in the freezer and heat them in the oven when needed. When I make salad for dinner I feel like I need some bread to round out the meal. You can buy these at Whole Foods.


I hope you enjoy!

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