cartoon by marc johns.

Wednesday, February 29, 2012

Italian-Stuffed Portobello Mushrooms

These are delicious.  Portobello mushrooms are one of my favorite things ever.  I stuffed these with sauteed spinach, garlic, and onions, pesto, marinara sauce, and italian herb goat cheese with olives in it.  They provide a filling, healthy dinner with a wonderful layered taste.  The portobellos are meaty and the spinach and garlic add some heft (and iron) to the meal.  The marinara and pesto sauces go really well together, and they contrast deliciously with the salty olives and melty goat cheese.  These take basically no time to prepare and are so simple - so just try them!


4 large portobello mushroom caps
freshly ground black pepper
1 bag of baby spinach
2 tablespoons chopped Kalamata olives
2 logs of italian herb goat cheese
1 diced white onion
3 cloves minced garlic
4 tablespoons marinara sauce
4 tablespoons pesto

1.  Preheat the oven to 450 F.  Lightly spray a rimmed baking sheet with cooking spray and place the portobello caps, gill sides up, on the tray.  Sprinkle the mushrooms with ground pepper.  Roast until tender, about 20-25 minutes.

Caps ready to be baked.
2.  Meanwhile, saute the onions over medium heat until soft.

3.  Once the onions are translucent and soft, remove and set aside.  In the same pan, add the minced garlic and the spinach.  Saute until the spinach shrinks.

Ready to saute. 
4.  Meanwhile, chop up the Kalamata olives and put them in a bowl.  Take the two logs of goat cheese and mash them with a fork.  Mix in the olive pieces.

Mashed goat cheese.
Mix in the Olives.
5.  Once the portobello caps are done, drain any liquid in the caps.  Then put the onions on the caps.

6.  Top the onions with about 1 tablespoon of marinara sauce for each cap.

7.  Top the marinara sauce with the sauteed spinach and garlic.

Spinach and Garlic.
8.  Top the spinach and garlic with about 1 tablespoon of pesto for each mushroom cap.

9.  Top the pesto with the goat cheese and Kalamata olive mixture.

All ready for the oven.
10.  Put the mushroom cap stacks back in the oven for about 10 minutes, or until the goat cheese is browned and melty.  Serve hot.  Makes 4 servings.  Enjoy!


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