I was in the mood to stuff portobellos, and I was in the mood for goat cheese, and I always love spinach…. this is the result. They came out delicious. The flavors and textures are sublime… This recipe’s a keeper for me.
Stuffed Portobello Mushrooms with Goat Cheese, Spinach, and Walnuts
Course: Sides, AppetizersCuisine: MediterraneanDifficulty: MediumServings
8
servingsPrep time
25
minutesCooking time
40
minutesTotal time
1
hour5
minutesIngredients
8-10 medium-large portobello mushrooms (if your mushrooms are huge, there may only be enough filling for 8)
1 medium-large onion, diced
1 cup walnuts, coarsely chopped
3 large cloves garlic, crushed
1 small bunch french spinach leaves, coarsely chopped (or about 3/4 cup frozen, thawed, chopped)
1/2 cup soft goat’s cheese (chèvre)
3/4 cup grated parmesan
Olive oil
Salt and pepper
Paprika (optional)
Instructions
- Preheat oven to 350° Fahrenheit
- Rinse mushrooms and remove stems
- Chop the mushroom stems
- Lightly coat a frying pan or skillet with olive oil, and sauté onion until soft
- Add mushrooms, and sauté until they have released their juices and are beginning to brown
- Add walnuts, garlic, and salt and pepper to taste and sauté until walnuts begin to brown (just a minute or 2)
- Add spinach, and sauté until spinach has wilted
- Remove from heat, and mix in goat’s cheese and 1/2 C parmesan
- Stuff the mushrooms with the filling, top each mushroom with a pinch of the remaining parmesan, a drizzle of olive oil, and dusting of paprika.
- Bake until the mushrooms are soft and the filling is bubbly
- Enjoy!