I am not a huge fan of red meat so a couple of weeks ago when I fixed steaks on the grill for the rest of my family, I made some stuffed mushrooms for myself. (My husband thought they were a nice compliment to his steak too.) Whether you are looking for a great appetizer, a vegetable side dish or a meat alternative, you will not be disappointed in these mushrooms. They are fresh and hearty and super delicious.
Stuffed Mushrooms
10 portobello mushrooms (I used baby bella mushrooms instead.)
4 Tablespoon olive oil
2 bags baby spinach
2 slices white bread
2 Tablespoons butter
2 medium onions, diced
4 cloves garlic, minced
1/2 cup sherry
2 Tablespoons fresh thyme, chopped
4 ounces goat cheese (I substituted cream cheese.)
1/4 cup heavy cream
1 cup walnuts, chopped
2 teaspoons fresh lemon juice
Clean mushrooms with a damp paper towel to remove excess dirt.
Heat baking sheet in a 400 degree oven. Cut 1/4 inch slits in a crosshatch pattern on the surface of 8 mushrooms.
Clean the gills and stems out of the mushrooms.
Dice remaining mushrooms into 1/2 inch pieces. Brush both sides of mushrooms with oil and sprinkle with salt. Place mushrooms, gill side up on preheated baking sheet and bake 8 minutes.
Flip over and bake another 8 minutes.
Place spinach and 1 T. water in a microwave bowl.
Cover bowl with a dinner plate and microwave 3 minutes. Remove bowl and keep covered 1 minute.
Remove plate and transfer to colander. Press water out of spinach with a rubber spatula.
Transfer to a cutting board and chop roughly. Return to colander and press to release liquid.
Pulse bread in food processor to 1 minute. Heat 1 T. oil and 1 T. butter in skillet. Add bread crumbs and 1/4 t. salt. Toast until golden brown.
Transfer toasted bread crumbs to a bowl. Heat 1 T. oil in skillet and add chopped mushrooms.
Cook without stirring for 2 minutes. Stir and cook for another 4 minutes. Transfer to a bowl. Add 1 T. butter and onions to skillet. Saute onions 5 minutes.
Add garlic and sherry and cook 1-2 minutes longer.
Reduce heat to low and stir in reserved mushrooms, spinach, thyme, cheese, cream and walnuts. Cook until cheese is melted and vegetables are coated.
Remove pan from heat and stir in lemon juice. Season with salt and pepper. Flip mushrooms, gill side up and distribute filling evenly among mushrooms.
Top each with 2 Tablespoons bread crumb mixture.
Broil mushrooms 1-3 minutes.
I had 3 of these mushrooms as my dinner and I was absolutely stuffed. I couldn't believe how full I felt after eating mushrooms! I really should have quit eating after 2 mushrooms but they were so good that I ended up forcing myself to eat a third. It was worth it - they were delicious.
Ciao!
Stuffed Mushrooms
10 portobello mushrooms (I used baby bella mushrooms instead.)
4 Tablespoon olive oil
2 bags baby spinach
2 slices white bread
2 Tablespoons butter
2 medium onions, diced
4 cloves garlic, minced
1/2 cup sherry
2 Tablespoons fresh thyme, chopped
4 ounces goat cheese (I substituted cream cheese.)
1/4 cup heavy cream
1 cup walnuts, chopped
2 teaspoons fresh lemon juice
Heat baking sheet in a 400 degree oven. Cut 1/4 inch slits in a crosshatch pattern on the surface of 8 mushrooms. Dice remaining mushrooms into 1/2 inch pieces. Brush both sides of mushrooms with oil and sprinkle with salt. Place mushrooms, gill side up on preheated baking sheet and bake 8 minutes. Flip over and bake another 8 minutes. Place spinach and 1 T. water in a microwave bowl. Cover bowl with a dinner plate and microwave 3 minutes. Remove bowl and keep covered 1 minute. Remove plate and transfer to colander. Press water out of spinach with a rubber spatula. Transfer to a cutting board and chop roughly. Return to colander and press to release liquid. Pulse bread in food processor to 1 minute. Heat 1 T. oil and 1 T. butter in skillet. Add bread crumbs and 1/4 t. salt. Toast until golden brown. Transfer toasted bread crumbs to a bowl. Heat 1 T. oil in skillet and add chopped mushrooms. Cook without stirring for 2 minutes. Stir and cook for another 4 minutes. Transfer to a bowl. Add 1 T. butter and onions to skillet. Saute onions 5 minutes. Add garlic and sherry and cook 1-2 minutes longer. Reduce heat to low and stir in reserved mushrooms, spinach, thyme, cheese, cream and walnuts. Cook until cheese is melted and vegetables are coated. Remove pan from heat and stir in lemon juice. Season with salt and pepper. Flip mushrooms, gill side up and distribute filling evenly among mushrooms. Top each with 2 Tablespoons bread crumb mixture. Broil mushrooms 1-3 minutes.
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