Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hr | Yield: 4 SERVINGS
Even if you are not a vegetarian I am pretty sure that you will love these incredibly delicious stuffed portobello mushrooms topped with marinara sauce, spinach, and crispy goat cheese medallions. A crowd favourite and hearty enough to serve on their own with just a simple side salad.
8 large 4” diameter portobello mushrooms stem trimmed
extra virgin olive oil
kosher salt and pepper
1 tbsp extra virgin olive oil
1 shallot finely sliced
6 oz. baby spinach
kosher salt and freshly ground black pepper
Crispy Breadcrumb Topping:
2 tbsp unsalted butter
1 shallot finely diced
½ c. panko breadcrumbs
1 garlic clove finely minced
kosher salt and freshly ground black pepper
1½ c. (12 oz.) high-quality store-bought (or homemade) marinara sauce (I highly recommend Rao’s Homemade brand)
4 oz. log goat cheese cold from the fridge
How to make Stuffed Portobello Mushrooms with Crispy Goat Cheese
To roast the Portobello Mushrooms:
Step 1: Prepare the oven. Preheat it to 450 degrees F or 230 degrees C, placing the oven rack in the centre position.
Step 2: Using olive oil, lightly grease or brush a standard sheet pan. On the baking sheet, distribute stem-side-up the portobello mushrooms. Lightly spray or brush the mushrooms with olive oil and season with salt and pepper.
Step 3: Place in the preheated oven and roast the mushrooms for about 15 to 20 minutes until tender. The roasting time varies depending on the size of the mushrooms so I suggest checking them after 10 minutes or so. Carefully drain and discard the collected moisture from the mushrooms caps. On a large plate, transfer the mushrooms when done and set aside.
To make the Sauteed Spinach:
Step 4: In a large saute pan, heat the oil over medium-low heat. Once the oil is hot, add the sliced shallots to the pan and saute for about 3 to 4 minutes until tender and translucent. Then, add the baby spinach. Adjust the heat to medium-high and saute the spinach until just wilted. To taste, season with salt and pepper, then set aside.
To prepare the Crispy Breadcrumb Topping:
Step 5: In a small saute pan, melt the butter over medium heat, add the chopped shallots to the pan once the butter is just starting to sizzle. Season with a pinch of salt and cook while stirring constantly for about a minute or two. Add the panko breadcrumbs and minced garlic and toast while stirring continuously to prevent the breadcrumbs from burning for about 3 to 4 minutes until the breadcrumbs turned very lightly golden. To a shallow bowl, transfer the mixture and season with salt and pepper to taste.
Step 6: Adjust the oven temperature to 425 degrees F or 220 degrees C. Using parchment paper, line the same pan. In the centre of the sheet pan, distribute the mushrooms to the pan stem-side-up and fill each with a large spoonful of the marinara sauce. Then, evenly distribute the sauteed spinach to the top of the sauce.
Step 7: Into half an inch thick slices, slice the goat cheese, doing your very best to keep them in a roughly round slice. In the panko breadcrumb topping, carefully press the slices of the goat cheese and add on top of the mushrooms. Then, sprinkle with the rest of the breadcrumb mixture.
Step 8: Place inside the oven and bake for about 10 to 15 minutes or until heated through, the breadcrumbs are golden brown, and the goat cheese is just starting to soften. Keep an eye because the breadcrumbs might brown. Enjoy immediately when done!
Homemade Marinara Sauce:
In a medium saucepan, heat a tbsp olive oil over medium heat. Add 4 cloves of roughly chopped garlic once the oil is warm and saute for about 30 seconds. Then, add 2 tbsp tomato paste. Stir and cook for another minute or so over low heat. Now, add 2 dried bay leaves and a tbsp dried oregano followed by one (28-ounces) can of Italian crushed tomatoes. Stir well and bring the mixture to a low simmer. Cover the pan and simmer while stirring often for 30 minutes more. To taste, season with salt and pepper.
1. The right way of picking portobello mushrooms is to look for fully firm caps and gills. Plus the skin of the mushrooms should be dry and without bruises. For this recipe, I suggest using large portobello mushrooms with roughly 4-inches diameter and have slightly deeper caps. This type of mushroom is easier to fill.
2. Before roasting, you can remove and discard the gills of the mushroom if you do not enjoy their texture.
3. I love serving these hearty stuffed portobello mushrooms on their own with just a simple salad.
Serving: 1serving, Calories: 302kcal | Carbohydrates: 21g | Protein: 10g | Fat: 21g | Saturated fat: 9g | Polyunsaturated fat: 10g | Cholesterol: 30mg | Sodium: 778mg | Fiber: 4g | Sugar: 6g
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