Because I came home straight after a frustrating phone conversation at work, and cooking is a fun way to decompress. Plus, there’s food at the end of this process.
There’s one trick to good stuffed mushrooms- getting rid of just enough water. The mushrooms shouldn’t be soggy and they shouldn’t be dry and rubbery. The recipe below seems to have done the job.
4 large portobello mushrooms, wiped clean, stems removed
1 tbsp canola oil
1 yellow onion, chopped
2 cloves garlic, minced
6 oz fresh spinach
1 red pepper, diced
4 oz goat cheese
One slice of whole wheat bread
1 oz parmesan cheese
1 tsp Italian seasoning
salt and black pepper to taste
2 tsp lemon juice
– Spray a rimmed baking sheet with cooking spray (or brush with a little oil.) Place in the oven and pre-heat to 400 degrees.
– Add some water to the spinach and cook in the microwave/on the stove top for 5-6 minutes, until the spinach is wilted. Drain and squeeze out the water with a spoon. Chop roughly.
– Make a couple of shallow slits in the rounded side of the mushroom caps. When the oven is pre-heated, sprinkle the mushroom caps with salt and place on the baking sheet, rounded side down. Roast for 8-12 minutes or until the mushrooms are slightly browned. The flip the mushroom caps over and roast for another 8-12 minutes, until all the liquid is evaporated.
– Throw the bread slice on the other oven rack and toast for 5-6 minutes, until crisp. Cool and pulse in the food processor until you get crumbs. Season crumbs with salt and pepper if you like.
– Heat the oil in a skillet. Add the onions and saute until softened. Then add the garlic, bell pepper and chopped mushroom stems. Saute for a couple of minutes.
– Stir in the seasoning, goat cheese, lemon juice and spinach. Mix well. Taste and add salt and pepper as needed. Turn off the heat.
– Divide the spinach mixture between mushroom caps. Sprinkle bread crumbs on top and broil for a couple of minutes. Shave some parmesan on top and serve immediately.