Stuffed Portobello Mushrooms (With Tomato Sauce, Spinach & Goat Cheese)

This here recipe goes out to my cousin Eula Janeen, my friend Clare Fields, and Conrad Vernon – the director of my favorite movie Shrek. They’re really the only vegetarians I know. So, this recipe would be served as a main course. But, frankly, it still don’t make no sense to me, why somebody wouldn’t wanna eat a piece of my Southern fried chicken along with this… just saying! LOL

Stuffed Portobello Mushrooms (With Tomato Sauce, Spinach & Goat Cheese)

Recipe by: Bobbi Jo Lathan

Recipe type: Brunch

Cuisine: Vegetarian

Serves: 6

PREP TIME

20 mins

COOK TIME

35 mins

TOTAL TIME

55 mins

INGREDIENTS

6 Portobello mushroom (caps/ stems removed and cleaned-instructions below)

Tomato Sauce:

1 tablespoon olive oil

4 cloves fresh garlic (minced)

1 teaspoon salt

1 teaspoon black pepper (freshly ground)

1 tablespoon fresh oregano (chopped)

1 teaspoon fresh basil (chopped)

2 tablespoons tomato paste

1 16 oz. can crushed tomatoes

Spinach:

1 cup fresh baby spinach (chopped)

½ tablespoon olive oil

½ white onion (finely chopped)

Breadcrumb Topping: 1 tablespoon butter

6 tablespoons Panko bread crumbs

3 ounces goat cheese (cut into rounds)

INSTRUCTIONS

1. Preheat the oven to 375°F.

Mushrooms:

1. First off, let’s clean the mushrooms. Start by gently wiping the outside of the mushrooms caps with a damp paper towel to remove any surface dirt.

2. Next, pop out the stem by gently pushing it from side to side. It should lift right out without tearing the bottom of the mushroom. You want the inside of the mushroom to be flat.

3. Next, use a teaspoon to gently scrape out the dark brown gills from inside the cap.

4. Now, arrange the mushroom caps on a baking sheet covered with parchment paper.

5. Grease the caps in some olive oil and cook in your preheated oven for 8-10 minutes.

6. Remove from oven and set aside to cool.

Tomato Sauce:

1. Next, let’s make the tomato sauce.

2. Heat your olive oil the olive oil in a medium sauce pan.

3. Add the garlic and cook over a medium heat for about 30 seconds. Do not brown.

4. Now, add the oregano, basil, salt and pepper and cook for just another minute.

5. Then, add the tomato paste and crushed tomatoes and stir to mix well.

6. Finally, cover and simmer sauce for about 30 minutes.

Spinach:

1. Now, let’s sauté that tasty baby spinach. In another sauce pan, sauté your onion in the olive oil over a medium heat until it’s translucent.

2. Next, add the chopped spinach and cook until the spinach is wilted.

3. Last, season with a pinch of salt and pepper and set aside.

Breadcrumbs:

1. For the breadcrumb mixture, melt the butter in a saucepan.

2. Now, stir in the Panko breadcrumbs. Once it’s all mixed, add a pinch of salt and pepper, and set aside.
   

Assembly:

1. Now, top the cooled mushroom caps with a large spoon full of tomato sauce.

2. Then, place one or two spoonfuls of the spinach evenly on top of the tomato sauce.

3. Next, take one of your goat cheese rounds, dip it in the bread crumb mixture until all sides are coated. Place this on top of the spinach.

4. Repeat this process until all the mushroom caps are filled.

5. Now, sprinkle the remaining bread crumbs over all the stuffed mushrooms.

6. Bake in your oven for 10-15 minutes, until the goat cheese is softened and the bread crumbs have browned. Dig in!! YUM!

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