Stuffed Portobello Mushrooms with Panko Crusted Goat Cheese

June 25, 2019

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Mummy is trying out a few new recipes that she and Daddy can make on our trip this summer and she wanted to let everyone know that THIS ONE is a real WINNER!  With all of the fattening food that they are sure to be eating along the way, she said they needed to have a few healthy recipes to fix in our AIRSTREAM.  This one has a few steps, but they weren’t complicated and I think you can do this!!!  This is NOT DOGGIE FRIENDLY due to the shallots that it contains so please do not let your babies eat this!!!  This is for the parents only!!!  It makes 4 large mushrooms… 1 is enough for a serving, so you can store the other 2 for lunch or dinner the next day.  Just pop them in the microwave for a minute or two to warm them up or cover in foil and re-warm in the oven.  Be careful not to burn the panko breadcrumbs on the top.  I hope that your parents enjoy these.  Mummy and Daddy really, REALLY loved them.

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STUFFED PORTOBELLO MUSHROOMS WITH PANKO CRUSTED GOAT CHEESE

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4 (4-inch diameter) Portobello mushrooms- trim off stem as close as possible

Extra virgin olive oil

dash of salt and pepper to season the mushrooms

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2 Tablespoons Extra virgin olive oil

1 shallot, finely diced

8 ounces baby spinach, stems removed

dash of salt and pepper to season the spinach mixture to taste

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2 Tablespoons unsalted butter

1 shallot, finely diced

1 garlic clove, finely minced

1/2 cup plain panko breadcrumbs

dash of salt and pepper to season the breadcrumb mixture to taste

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1 Tablespoon Extra virgin olive oil

4 cloves garlic, finely minced

3 Tablespoons tomato paste

2 dried bay leaves

1 Tablespoon dried oregano

1 (28-ounce) can Italian crushed tomatoes

dash of salt and pepper to season the Marinara sauce to taste

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4-ounce log of goat cheese cut into (4) 1/2″ slices

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You will first need to pre-roast your portobello mushrooms.  Preheat the oven to 450 degrees.  Prepare a baking sheet with parchment paper or a Silpat Mat.  I love using Silpat Mats for EVERYTHING and sell these in my online BOUTIQUE (they are under COOKING ACCESSORIES) if you need one.  Place the mushroom caps on your baking sheet and brush them with olive oil.  Sprinkle with a dash of salt and pepper and bake for about 20minutes or until slightly tender, but not falling apart.  If there is moisture inside of the caps after baking, carefully pick them up with a kitchen tong and dump this out.  This is expected, so don’t worry.  Set the tray of baked mushrooms aside.

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While the mushrooms are baking, begin preparing your spinach.

In a large sauté pan, heat 2 Tablespoons olive oil.  Add the diced shallots and cook until lightly brown.  Add the spinach and stir until wilted down.  Sprinkle with a dash of salt and pepper and set this mixture aside.

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In a small sauté pan, melt 2 Tablespoons butter over medium heat.  When it begins to bubble, add the diced shallots and stir until lightly browned.  Add the minced garlic, stirring for a few seconds.  Add the panko breadcrumbs and stir for a few minutes until they are lightly toasted.  DO NOT BURN THE BREADCRUMBS!!!  Add a dash of salt and pepper and dump the mixture into a small bowl… set aside.

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To prepare your Marinara sauce, heat 1 Tablespoon olive oil in a large saucepan over medium heat.  Add the garlic, stirring for about a minute…being careful not to burn it.  Add the tomato paste… stirring for another minute.  Add the dried bay leaves, oregano and crushed tomatoes… bring to a simmer.  Cover and simmer for 30 minutes, stirring occasionally.  Season with a dash of salt and pepper and remove the dried bay leaves… throw these away.  You now have a delicious HOMEMADE marinara sauce!  You can purchase Marinara Sauce in a jar if you want to skip this step, but this is sooooo easy to make that I hope you will try it at least once and see how easy and yummy it is to just make your own.

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Now, to assemble your mushrooms…

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Take your pan of pre-roasted mushroom caps and place a few large spoonfuls of Marinara sauce into each mushroom cap.

Put a large spoonful of the wilted spinach mixture evenly over the top of the Marinara sauce.

Take one of the 1/2″ goat cheese rounds and gently press each side into the panko breadcrumb mixture… place the cheese slice on top of the spinach mixture.

Add a little extra sprinkle of the breadcrumb mixture across each mushroom.

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Bake the mushrooms at 425 degrees for 10-15 minutes.  Check them at 10 minutes to make sure that the breadcrumb topping is not burning.  Remember that your mushrooms have already been pre-roasted so you mainly just want to soften the goat cheese a bit and warm up the rest of the ingredients.  A serving size is ONE mushroom and this is very filling along with a little side salad or fruit salad.  I hope that you will try it and let us know how your family liked it.  We love hearing back from our friends when you have tried our posted recipes, or the recipes from our published cookbook!

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BONE APPETIT!