Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 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 These sound so amazing, I am adding the ingredients to my shopping list for next week. I can't wait to try them! Quote Link to comment Share on other sites More sharing options...
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