Stuffed Portobellos with Marinara, Spinach, and Panko Crusted Goat Cheese
Course Main
Cuisine Italian
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6
Author Pam - For the Love of Cooking
Equipment
Baking Sheet
Wire Rack
Small Dutch Oven
Large skillet
Ingredients
Mushrooms:
6Portobello mushroomsgills & stems removed
1tbspolive oil
Sea salt and freshly cracked pepperto taste
Marina:
1tbspolive oil
½small sweet yellow oniondiced
2clovesof garlicminced
½tspdried basil
½tspdried oregano
Pinchof crushed red pepper flakesto taste
128oz can of whole tomatoes
Sea salt and freshly cracked pepperto taste
Panko Crusted Coat Cheese:
1tbspbutter
1small shallotdiced finely
1cloveof garlicminced
½cupplain panko crumbs
Sea salt and freshly cracked pepperto taste.
4ozgoat cheese logI used garlic & herb, cut into coins
Spinach:
½tbspolive oil
1small shallotsliced
1cloveof garlicminced
5ozfresh baby spinach
Pinchof crushed red pepper flakesto taste
Sea salt and freshly cracked pepperto taste
Instructions
Roast the portobello mushrooms by preheating the oven to 425 degrees.
Coat the baking sheet with olive oil cooking spray.
Toss the mushrooms in a bowl then drizzle with a tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste.
Rub the oil and seasonings over the mushrooms evenly.
Place the mushrooms stem side up on the prepared baking sheet.
Place into the oven and roast for 20 minutes, remove from the oven to cool, making sure to drain off any liquids from the mushrooms and on the baking sheet immediately.
Place wire racks (cooling racks) on the baking sheet then place the roasted mushrooms on top of the wire racks. This will help prevent the mushrooms from getting soggy when they bake later.
Make the marinara while the mushrooms are roasting by heating a tablespoon of olive oil in a small Dutch oven over medium heat.
Add the onion and cook, stirring often, for 3-4 minutes.
Add the minced garlic, dried basil, dried oregano, and a pinch of crushed red pepper flakes then cook, stirring constantly, for 1 minute.
Add the can of whole tomatoes to the small Dutch oven and crush the tomatoes with the stirring spoon.
Bring up to a simmer then reduce heat and cover with a lid for 20-30 minutes, stirring occasionally.
Remove from heat then blend the mixture using an immersion blender then taste and season with sea salt and freshly cracked pepper, to taste; set aside until needed.
Make the garlicky panko crumbs by heating the butter over medium heat in a small skillet.
Add the shallot and cook, stirring often, for 2 minutes.
Add the garlic and panko crumbs then cook, stirring constantly, for a few minutes until the crumbs are just lightly golden. Season with sea salt and freshly cracked pepper, to taste.
Remove from heat and pour into a small bowl.
Set aside to completely cool before coating the goat cheese.
Coat the goat cheese with the panko crumbs by carefully slicing the cheese into like-size coins.
Carefully press the coins in the cooled panko crumbs completely on both sides.
Place on a plate until needed.
Sauté the spinach by heating half of a tablespoon of olive oil in a large skillet.
Add the shallot and cook, stirring often, for 2 minutes.
Add the minced garlic, and cook, stirring constantly, for 30 seconds.
Add the spinach and a pinch of crushed red pepper flakes then cook, stirring constantly, for 1-2 minutes, or until the spinach is just starting to wilt.
Remove from heat and season with sea salt and freshly cracked pepper, to taste.
Prepare the stuffed mushrooms by spooning some marinara into each mushroom, followed by a spoonful of the sauteed spinach, then top with a panko-crusted goat cheese coin.
Place into the oven and bake for 15-20 minutes until hot and the crumbs are starting to turn golden brown.