Stuffed Portobello Mushrooms with Crispy Goat Cheese


Are you looking for new healthy and yummy veggie dishes? We’re here to help! This recipe is easy to make, mouth-watering to look at, and delicious to eat. Make it part of your meal plan!

Ingredients:

  • 8 large Portobello mushrooms, stems trimmed
  • extra virgin olive oil
  • salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, finely sliced
  • 6 ounces baby spinach
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove, finely minced
  • salt and pepper
  • 1 1/2 cups store-bought or homemade marinara sauce
  • 4-ounce log soft goat cheese, cold

Directions:

  1. Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the Portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 20 to 25 minutes, or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
  2. Prepare the Sauteed Spinach: Heat the oil in a large saute pan over medium-low heat. Add the sliced shallots and saute for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Saute until just wilted, stirring continuously. Season with salt and pepper and set aside.
  3. Prepare the Crispy Breadcrumb Topping: Melt the butter in a small saute pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bowl.
  4. Assembly: Reduce the oven temperature to 425 degrees Fahrenheit. Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
  5. Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sauteed spinach evenly among the mushrooms, spooning it on top of the sauce.
  6. Slice the goat cheese into 1/2″ thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
  7. Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.

Recipe Courtesy of: A beautiful plate.