Tutorial Make Delicious Portobello Spinach And Goat Cheese Stuffed Mushrooms

Portobello Spinach And Goat Cheese Stuffed Mushrooms. These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions. The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic. Savory spinach and goat cheese stuffed portobello mushroom grilled or baked to perfection!

Remove from pan, stir in lemon juice, and season with salt and pepper to taste. Cut stems from mushrooms and place stems in processor. Well, I think I hit the nail on the head with these Spinach & Goat Cheese Stuffed Mushrooms. You can have Portobello Spinach And Goat Cheese Stuffed Mushrooms using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Portobello Spinach And Goat Cheese Stuffed Mushrooms

1. It's 6 of 4-inch portobello mushroom caps.
2. You need 2 of Leeks.
3. It's 6 clove of Garlic.
4. You need 1 1/2 tbsp of Chopped fresh thyme.
5. You need 1 lb of Fresh baby spinach.
6. You need 4 oz of Goat cheese.
7. You need 2 tbsp of Pine nuts.

Using baby Portabella Mushrooms instead of Button Mushrooms gave a little more space for the filling because they were bigger, but also a rich deep beefy mushroom flavor that held its own to the strong goat cheese taste. Pull the mushrooms out of the oven after they have pre-baked, let them cool for a few minutes so you can handle them. Smooth out the top and place them back in the oven. Saute onion & garlic until softened and then add to bowl.

Portobello Spinach And Goat Cheese Stuffed Mushrooms instructions

1. Preheat oven to 400°F. Line baking sheet with parchment paper..
2. Spray mushroom caps with cooking spray. Season caps with salt and pepper. Roast 10 minutes and flip..
3. Meanwhile, sauté leeks, garlic and thyme. Add spinach until wilted..
4. Stir in goat cheese and pine nuts. Season with salt and pepper if desired..
5. Fill mushrooms with spinach mixture..
6. Bake 25 minutes or until brown and mushrooms are tender..

Mix to combine all ingredients and season with salt & pepper. Enjoy these grilled portobella mushrooms with spinach and cheese as a meatless main dish, or a hearty side. Stuffed with a savory mixture of cream cheese, sharp cheddar, and fresh spinach, these mushrooms are unforgettable. These easy stuffed portobello mushrooms with spinach, feta and sautéed garlic are marinated in balsamic vinegar and make an absolutely perfect veggie side dish, or even first course! With only a few main ingredients, you'll find these mushrooms don't require any other bells and whistles to be fabulous, flavorful show stoppers.