Stuffed Portobello Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings, 2 each
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Calories
467 kcal
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Course
Main Course
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Cuisine
American
Stuffed Portobello Mushrooms
Description
Stuffed Portobello Mushrooms begin with roasting mushroom caps brushed with olive oil to tenderize. The filling starts by wilting fresh baby spinach, then squeezing out excess moisture and chopping it finely. Onion, garlic, and chopped reserved mushroom caps are sautéed until soft and fragrant, then combined with sherry, gorgonzola cheese, toasted chopped walnuts, and panko breadcrumbs to bind the mixture. This filling is spooned into the roasted mushroom caps, which are then baked to meld flavors and brown the topping.
The dish offers a blend of textures: the meaty yet tender portobello acts as a vessel for the creamy, tangy cheese and crunchy walnuts. The dry sherry adds subtle complexity and moisture to the filling. These stuffed mushrooms can serve as an elegant appetizer or a satisfying vegetarian main alongside a salad or grain.
As an alternative to sherry, a dry white wine such as sauvignon blanc or pinot grigio may be substituted based on personal preference.
Ingredients
- 6 tablespoons olive oil divided
- 10 large portobello mushroom caps divided
- salt freshly ground
- black pepper freshly ground
- 12 ounces baby spinach
- 2 tablespoons water
- 1 onion finely chopped
- 4 cloves garlic minced
- 1/2 cup dry sherry (see note 1)
- 4 ounces gorgonzola cheese crumbled (about 1 cup)
- 1 cup walnuts toasted and chopped
- 3/4 cup panko breadcrumbs
Instructions
- Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees. Line rimmed baking sheet with parchment paper or foil for easy cleanup.
- Arrange 8 mushroom caps, gill-side down, on prepared baking sheet and brush with 2 tablespoons oil (set aside remaining 2 mushroom caps). Roast until tender, about 10 to 12 minutes.
- Remove mushrooms from oven, flip them gill side up, and sprinkle with salt and pepper.
- Meanwhile in a covered bowl, microwave spinach, water, and 1/4 teaspoon salt until wilted, about 2 minutes. Drain well and wrap in a clean kitchen towel. Squeeze to remove as much liquid as possible. Transfer to a cutting board and coarsely chop.
- Finely chop the 2 reserved mushroom caps. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onion and cook until softened, about 3 minutes.
- Stir in chopped mushrooms and cook until they release most of their liquid, about 4 minutes. Stir in garlic until fragrant, about 30 seconds.
- Stir in sherry and cook until absorbed, about 2 minutes. Stir in chopped spinach, Gorgonzola, and walnuts until heated through, about 1 minute. Season to taste with salt and pepper.
- Divide filling among roasted mushroom caps. Press down on the filling with the back of a spoon to flatten. Sprinkle with panko and drizzle with remaining 2 tablespoons olive oil. Bake until panko is golden and filling is heated through, about 2 to 4 minutes.
Notes
- You can replace the dry sherry with a light-bodied dry white wine like sauvignon blanc or pinot grigio.
- Be sure to squeeze the cooked spinach thoroughly to remove excess liquid for a firmer stuffing consistency.
- Toasting walnuts before chopping enhances their flavor and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings, 2 each
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 568mg | 24% |
| Potassium | 1407mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 8192IU | 164% |
| Vitamin C | 27mg | 30% |
| Calcium | 276mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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