Stuffed Portobellos with Marinara, Spinach, and Panko Crusted Goat Cheese
Servings 6
Equipment
- Baking Sheet
- Wire Rack
- Small Dutch Oven
- Large skillet
Ingredients
Mushrooms:
- 6 Portobello mushrooms gills & stems removed
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
Marina:
- 1 tbsp olive oil
- ½ small sweet yellow onion diced
- 2 cloves of garlic minced
- ½ tsp dried basil
- ½ tsp dried oregano
- Pinch of crushed red pepper flakes to taste
- 1 28oz can of whole tomatoes
- Sea salt and freshly cracked pepper to taste
Panko Crusted Coat Cheese:
- 1 tbsp butter
- 1 small shallot diced finely
- 1 clove of garlic minced
- ½ cup plain panko crumbs
- Sea salt and freshly cracked pepper to taste.
- 4 oz goat cheese log I used garlic & herb, cut into coins
Spinach:
- ½ tbsp olive oil
- 1 small shallot sliced
- 1 clove of garlic minced
- 5 oz fresh baby spinach
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to 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, and season with sea salt and freshly cracked pepper to taste. Rub the oil and seasonings evenly over the mushrooms.
- Place the mushrooms stem side up on the prepared baking sheet.
- Place in the oven and roast for 20 minutes.
- Remove from the oven to cool, making sure to drain off any liquid from the mushrooms and from the baking sheet immediately.
- Place a wire cooling rack on the baking sheet, then place the roasted mushrooms on top of the rack. This will help prevent the mushrooms from getting soggy when they bake later.
- Prepare 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 Dutch oven, then crush the tomatoes with a spoon. Bring up to a simmer, then reduce the heat and cover with a lid for 20-30 minutes, stirring occasionally.
- Remove from heat, then blend the mixture using an immersion blender. 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.
- Remove from heat and pour into a small bowl. Set aside to completely cool before coating the goat cheese. Season with sea salt and freshly cracked pepper, to taste.
- Coat the goat cheese with the panko crumbs by carefully slicing the cheese into like-sized coins.
- Carefully press the coins into the cooled panko crumbs evenly on both sides. Place on a plate until needed.
- Sauté the spinach by heating 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 in the oven and bake for 15-20 minutes until hot and the crumbs turn golden brown.
- Remove and serve immediately. Enjoy!