Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 Can you recommend a substitute for the goat cheese? This sounds delicious but I can't get the hang of the taste of goat cheese....Thanks! Patty , " AJ " <coolcook wrote: > > Sensuous Stuffed Portobello Mushrooms > > 2 tablespoons olive oil > 1 leek, white parts only, diced > 1 shallot, minced > 4 large Portobello mushrooms > 1 cup broccoli, chopped > 1 cup spinach (fresh or frozen, thawed), chopped > 1/3 cup chopped fresh flat-leaf parsley > 1/2 teaspoon dried thyme > 1/2 cup crumbled goat cheese > 1/4 cup dry breadcrumbs > 2 tablespoons butter > > Preheat oven to 350 degrees. In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems. > Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more, until broccoli is crisp- tender but still bright green. Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat. > Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese. > In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms. > Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately. > Makes 4 servings. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 I'll bet feta would be great in it... Audrey S. On Wed, Jan 14, 2009 at 4:47 PM, sugarpeachyp <sugarpeachypwrote: > Can you recommend a substitute for the goat cheese? This sounds > delicious but I can't get the hang of the taste of goat > cheese....Thanks! > Patty > > <%40>, > " AJ " <coolcook wrote: > > > > Sensuous Stuffed Portobello Mushrooms > > > > 2 tablespoons olive oil > > 1 leek, white parts only, diced > > 1 shallot, minced > > 4 large Portobello mushrooms > > 1 cup broccoli, chopped > > 1 cup spinach (fresh or frozen, thawed), chopped > > 1/3 cup chopped fresh flat-leaf parsley > > 1/2 teaspoon dried thyme > > 1/2 cup crumbled goat cheese > > 1/4 cup dry breadcrumbs > > 2 tablespoons butter > > > > Preheat oven to 350 degrees. In a heavy-bottomed saucepan, heat the > olive oil over medium-high heat. Add leek and shallot and saute, > stirring often, until they are softened and fragrant, about 5 > minutes. Remove mushroom stems from caps and chop stems. > > Add chopped stems and broccoli to the pan and continue to saute, > stirring occasionally, about 5 minutes more, until broccoli is crisp- > tender but still bright green. Add spinach and saute a few minutes > more, until wilted. Add parsley and thyme, stir well to combine, and > remove from heat. > > Place mushroom caps, gill side up, in a lightly-oiled baking pan. > Mound sautéed vegetables evenly in caps. Top with crumbled goat > cheese. > > In a small skillet, melt the butter and add breadcrumbs, stirring > to coat evenly. Sprinkle buttered crumbs over the tops of the > mushrooms. > > Bake in preheated oven for 25 - 30 minutes, until crumbs are golden > brown and cheese is melted. Serve immediately. > > Makes 4 servings. > > > > > > Quote Link to comment Share on other sites More sharing options...
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