Spinach-Stuffed Portobello Mushrooms for the Goodwin brothers on their birthday!!!
I regret that I didn’t take more pictures of the food and the smiles at the Goodwin twin’s fabulous birthday lunch. Lisa is a fantastic host, and I loved how dishes just keep appearing on the table as the conversation flowed.
Lisa’s deviled eggs were transformed into egg salad – equally delicious (eggs from their own chickens – as fresh as they come!). A variety of special crackers and cheeses. Venus de Milo soup with sourdough bread, a lovely, delicate salad. Prosciutto wrapped asparagus spears. Steamed shrimp. Some sort of decadent toast concoction that Lisa made at John’s request for his birthday. Finally, birthday candles and macaroons!
Somewhere along the way Spinach-Stuffed Portobello Mushrooms were passed around the table. Very fun, very satisfying – happy birthday to the Goodwin twins!
Spinach-Stuffed Portobellos
Ingredients
- 6 portobello mushrooms
- 10 ounces chopped spinach
- 1 shallot
- 1/4 cup yogurt
- 1/4 cup mayo
- 1/4 cup cream cheese
- 1/2 cup Parmesan cheese (divided)
- 2 T dill
- 1/4 t garlic powder
- 1/2 t salt
- 1/4 t black pepper
- 1/4 cup sourdough bread crumbs
Instructions
- Preheat the oven and prep the mushrooms – Preheat the oven to 425℉, convection bake setting. Brush off the mushrooms and remove the stems. Rub the mushroom caps with olive oil and place the mushroom caps, gill-side up, on a lined baking tray. Sprinkle with a bit of salt, and bake for 10 minutes. Pull the mushrooms out of the oven, and pour out the liquid that has pooled in the caps. You can discard the liquid or save it to add to vegetable stock.
- Prep the vegetables and the bread crumb topping – If using frozen spinach, cook in a saucepan with a bit of water, until thawed. If using fresh spinach, chop, then blanch in boiling water. Drain and set aside. Mince the shallot and green onion. Mix 1/4 cup of the Parmesan with the bread crumbs.
- Assemble and bake – Mix the spinach, shallot, scallions, yogurt, cream cheese, mayo, 1/4 cup Parmesan, dill, garlic powder, salt and pepper. Spoon a dollop of filling on each mushroom cap, then top with the Parmesan bread crumb mixture. Bake for 10 minutes or so, until the bread crumb mixture is toasted and the stuffed mushrooms are warmed through.
I’d like to eat mushrooms at every meal, especially stuffed mushrooms. They’re so meaty and satisfying, and depending on what you stuff them with, quite healthy. Our local grocery store carries white button mushrooms, Baby Bellas, Portobello mushroom caps, oyster mushrooms, and shiitake. Sometimes they even carry Maiitake mushrooms, but they never look fresh or appetizing. I just learned that our local Coop carries Lion’s Mane mushrooms.
I’m mesmerized by Derek Sarno‘s Instagram feed. Derek treats Lion’s Mane mushrooms like steaks, marinating them and sizzling them on the grill. His creativity has no bounds. Derek is the co-founder of Wicked Kitchen and his mission is to convince people to consider plant-based diets, for their own health and for the health of the planet.
I’m not here to proselytize, but I do think that Meatless Monday is a worthwhile practice. And Spinach-Stuffed Portobello Mushrooms would be a good place to start.
Added to #Stuffed Mushroom Variations.