Stuffed Portobellos with Marinara, Spinach, and Panko Crusted Goat Cheese
User Reviews
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Stuffed Portobellos with Marinara, Spinach, and Panko Crusted Goat Cheese
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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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
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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.
- Remove and serve immediately. Enjoy!
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