Stuffed Portobello Mushrooms With Spinach And Goat Cheese

Ingredients

10 portobello mushrooms (4 to 5 inches in diameter), stems removed and reserved
1⁄4 cup olive oil
Salt and pepper
12 ounces baby spinach (12 cups)
2 tablespoons water
2 slices hearty white sandwich bread, torn into quarters
2 tablespoons unsalted butter
2 onions, chopped fine
4 garlic cloves, minced
1⁄2 cup dry sherry
4 ounces goat cheese, crumbled (1 cup)
1 cup walnuts, toasted and chopped coarse
1⁄4 cup heavy cream
2 tablespoons chopped fresh thyme
2 teaspoons lemon juice

Instructions

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-deep slits, spaced 1⁄2 inch apart, in crosshatch pattern on smooth surface (non-gill side) of 8 mushrooms. Dice remaining 2 mushroom caps and reserved stems into 1⁄2-inch pieces; set aside (you should have about 3 cups).
Brush both sides of whole caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoon salt. Carefully place caps, gill side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and are beginning 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.
While mushrooms roast, place spinach and water in large bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop coarse. Return spinach to colander and press again. Set aside.
Pulse bread in food processor to coarse crumbs, about 10 pulses (you should have about 1-1⁄2 cups). Heat 1 tablespoon oil and 1 tablespoon butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and 1⁄4 teaspoon salt and cook, stirring frequently, until light golden brown, 5 to 8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towels.
Return now-empty skillet to medium-high heat, add remaining 1 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.
Add remaining 1 tablespoon butter and onions to skillet and cook, stirring occasionally, until onions are light brown, 5 to 6 minutes. Add garlic and cook until fragrant, about 30 seconds. 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, goat cheese, walnuts, cream, and thyme. 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.
Flip caps gill side up and distribute filling evenly among mushroom caps. Top each stuffed cap with 2 tablespoons bread-crumb mixture. Broil mushrooms until crumbs are golden brown, 1 to 3 minutes. Serve immediately.
TO MAKE AHEAD: Filling can be made up to 2 days ahead and refrigerated. Rewarm before stuffing mushrooms. Do not roast mushrooms in advance, as they become leathery once rewarmed.

Stuffed Portobello Mushrooms With Spinach And Goat Cheese

Ingredients

Instructions

Tags

Hi There!