Spinach and goat cheese stuffed mushrooms

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.

Spinach and goat cheese stuffed mushrooms

 

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.

Ingredients:

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

cooking spray

– 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.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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11 Responses to Spinach and goat cheese stuffed mushrooms

  1. Yum! I’ll have to try that one later in the week when I go to the farmer’s market.

    Btw, did you have a recipe for chana masala on your blog? I had one printed out that I used to cook in Minnesota, but I lost it. The one I’m fixing now has potatoes in it, but the spice mixture seems different: cumin, coriander, and cayenne pepper.

  2. Vijay says:

    Wow!! That seems like a lot of work for a very light meal!!
    But the photo looks very very yummy!! :p~…

  3. jaklumen says:

    Totally off-topic:

    Article in our local newspaper today about cooking Indian cuisine in a slow cooker. Someone in the article says it’s comparable enough to the clay ovens. Is that true?
    I’ll try to find the text if you want to read it.

    I still cannot find dry Indian spices. No luck whatsoever. There’s got to be somewhere in town that sells them, but I have no idea which small ethnic grocery has them stocked.

    • purplesque says:

      Depends on what they’re comparing, Jak…you’d certainly get the creamy slow-cooked texture in a pot of beans, but not the lovely smell that hot clay gives to food.

      There’s gotta be an Indian/Middle Eastern store there- ethnic stores are usually not well-advertised. I would track down the nearest Indian/Pakistani person and ask them- if there’s a store in town, they’d know about it!

  4. robpixaday says:

    It’s smiling at us! It’s got two big red eyes and a smile underneath! WOW! You do make the most wonderful food!
    Sorry about that conversation at work. ((hugs))
    It’s great you can relax this way.

  5. Aussie Emjay says:

    Great photo. You can’t go wrong with spinach and goat’s cheese – I think I’m going to have to go in search of the perfect mushrooms to try this. I’m sorry about your work but glad that cooking calms you – I hope someone else does the cleaning up 🙂

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