Stuffed Portobello Mushrooms
Ingredients
The mushrooms
-
10
large
portobello mushroom caps
-
7
tablespoons
olive oil
-
Salt
to taste
-
Freshly ground black pepper
to taste
The filling
-
12
ounces
baby spinach
-
2
tablespoons
water
-
1
onion
finely chopped
-
4
cloves
garlic, minced
-
½
cup
dry sherry
-
4
ounces
Gorgonzola cheese, crumbled
-
1
cup
walnuts, toasted and chopped
-
¾
cup
panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees and prepare a baking sheet.
- Arrange 8 mushroom caps on the baking sheet, brush with 2 tablespoons of olive oil, and roast for 10 to 12 minutes.
- Flip the mushrooms gill side up and season with salt and pepper.
- In a microwave, wilt the spinach with water and salt for about 2 minutes, then drain and chop.
- Finely chop the reserved mushroom caps and sauté onion in remaining oil until softened.
- Add chopped mushrooms, cook until liquid is released, then stir in garlic and sherry until absorbed.
- Mix in chopped spinach, Gorgonzola, and walnuts, heating through and seasoning to taste.
- Stuff the filling into the roasted mushroom caps, flattening it down, then sprinkle with panko and drizzle with remaining olive oil.
- Bake until the panko is golden and the filling is heated through, about 2 to 4 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
467
Total fat
34g
Total carbohydrates
24g
Total protein
15g
Sodium
568mg
Cholesterol
21mg
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