Spinach and Havarti Stuffed Portobello Mushrooms
User Reviews
5
Spinach and Havarti Stuffed Portobello Mushrooms
Description
Spinach and Havarti Stuffed Portobello Mushrooms involve preparing a bright marinade of lemon juice, olive oil, fresh parsley, sugar, salt, pressed garlic, and balsamic vinegar. The mushroom tops, wiped clean and stemmed, are brushed with this marinade on both sides and refrigerated briefly. Grilled over medium heat, the mushrooms cook gill-side down initially, then flipped gill-side up to receive a filling of fresh spinach and a slice of Havarti cheese. Covered for additional minutes, the cheese melts and spinach wilts, while the mushroom softens but retains a firm bite.
The marinated mushrooms offer a balance of tangy, savory notes from the marinade complemented by creamy, mild Havarti and fresh greens. They can be served as is or assembled into sandwiches using toasted Kaiser rolls, slices of fresh garden tomato, and mayonnaise. The sandwich variation creates a hearty, vegetarian option with layered textures.
Care is taken not to overcook the mushrooms to prevent excessive moisture release. The marinade's balance prevents the mushrooms from drying out and imparts subtle acidity. Grilling imparts a slight char flavor that enhances the overall dish.
Ingredients
Ingredients for Stuffed Portabellos:
- 4 portabello mushroom 12 oz total, stems removed, tops
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 Tbsp parsley chopped, fresh
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 garlic pressed, large or 2 small cloves
- 2 tsp balsamic vinegar
- 4 lices havarti cheese
- 1 1/2 to 2 cups spinach fresh leaves
To make sandwiches:
- 4 Kaiser roll
- 1 tomato sliced, fresh garden
- mayonnaise to taste
Instructions
- Combine marinade ingredients (1 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp parsley, 1/2 tsp sugar, 1/2 tsp salt, garlic and 2 tsp balsamic vinegar) and vigorously whisk together.
- Wipe mushroom tops clean with damp paper towel and remove the stems. Brush mushroom tops with marinade then flip over and brush remaining marinade evenly over the bottoms. Refrigerate 30 min.
- Preheat grill and spray or brush grates with oil. Place mushroom caps gill-side down on the hot grates. Cover and grill over medium heat 6 min. Flip gill-side-up and fill each one with 1/4 of your fresh spinach leaves and a slice of cheese. Cover and continue to grill another 4 min.
- The cheese will melt, spinach will wilt, mushrooms will be heated through and tender. P.S. don't over cook the mushrooms or they will juice out.
How to make Vegetarian Portobello Sandwiches:
- Slice and toast the cut sides of your kaiser rolls on a buttered skillet. Let bun cool slightly then spread a thin layer of mayo on each slice. Top with stuffed portobello and add fresh tomatoes and more spinach if desired. Serve right away.
User Reviews
Overall Rating
5
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