We like mushrooms. They have a wonderful, earthy flavor and they give you something that you can bite into. Their versatility is neverending. Just think of how many different dishes you’ve made, that start out with a can of cream of mushroom soup! By they way, you can make your own, much more flavorful, mushroom soup. But, that’s a post for another time. One of my favorite breakfasts is a simple sauteed mushroom and egg white omelette. Yum! These stuffed caps are made with easy to find ingredients and are a snap to make. The ingredient list –
portobello mushroom caps, spinach, onion, roma tomato, goat cheese (for creamy yumminess), panko crumbs, red pepper flakes (for a little kick) and some herbes de provence. I like using herbs de provence. It makes me feel swanky. Next thing you know, I’ll be putting truffle oil on everything. If you don’t have herbes de provence, plain old italian seasoning mix will work just fine. You can still feel swanky, too. First thing to do, is to scrape the gills off the mushrooms. You don’t have to, but you can pile in more stuffing if they’re gone, so get them out of there.
Snap the stems off, too. I don’t use them in the stuffing. Save them for making a vegetable stock. After the caps are clean, set them aside.
Now, dice up half an onion. You want about 1/2 a cup.
Swirl about a tablespoon of olive oil into a large saute pan. Using a medium low heat, cook the onions til tender, about 2 to 3 minutes.
Add in the chopped spinach so it can wilt down.
It will just take a couple of minutes for it to wilt.
Turn the heat off and set the pan to the side. Now, preheat your oven to 375º. Line a baking sheet with foil and set it by the mushroom caps. Time to make the stuffing. Give a roma tomato a rough dice.
I used a roma, because they are a meatier, less juicy, tomato. If you have to use a regular tomato, dice it, then, blot excess moisture up with a paper towel. Crumble the goat cheese into a medium sized bowl.
Combine with the diced tomato, panko crumbs, red pepper flakes and the herbes de provence. Add salt and pepper.
Add in the spinach onion mixture.
Mix it well.
Divide the mixture among the portobello caps.
Drizzle the caps with a little olive oil. This adds an extra layer of flavor!
Bake for about 30 minutes. I roasted some carrots alongside of the mushrooms and served them both with a nice, creamy risotto. A delicious, easy dinner!
- 4 portobello caps, stems and gills removed
- 4 cups raw spinach, coarsely chopped and lightly packed
- ½ cup diced onion
- 2 TBL olive oil - divided
- 1 diced roma tomato
- 4 oz goat cheese, crumbled
- ½ cup panko crumbs
- 1 tsp herbes de provence
- ¼ tsp red pepper flakes
- salt and pepper to taste
- Preheat oven to 375º. Line a baking sheet with foil.
- Saute the diced onion in 1 tablespoon of olive oil for 2 to 3 minutes. Add spinach to wilt, another 2 minutes. Place the goat cheese in a medium bowl. To it, add in the diced tomato, panko crumbs, red pepper flakes and herbes de provence. Pour the spinach and onion mix over the tomato cheese mixture and combine. Divide mixture among 4 portobello caps. Drizzle remaining tablespoon of olive oil.
- Place caps on baking sheet and bake for 30 minutes.