Stuffed Portobello Mushrooms

By Culinary Hill
Total Time
45 Mins
Serving Size
2 mushrooms
Meal
Brunch
Course
Main

DESCRIPTION

Prep Time
10 Mins
Cook Time
35 Mins
Total Time
45 Mins
Calories
572 cal
Total Fat
46 g
Saturated Fat
10 g
Trans Fat
0 g
Polyunsaturated Fat
14 g
Monounsaturated Fat
17 g
Cholesterol
20 mg
Sodium
786 mg
Carbohydrates
26 g
Dietary Fiber
8 g
Total Sugars
8 g
Added Sugars
0 g
Protein
18 g
Vitamin D
1 mcg
Calcium
279 mg
Iron
4 mg
Potassium
1397 mg

Ingredients

  • 6 tablespoons olive oil, divided
  • 10 large portobello mushroom caps, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 12 ounces fresh spinach
  • 2 tablespoons water
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry sherry
  • 4 ounces (1 cup) crumbled Gorgonzola cheese
  • 1 cup California walnuts, toasted and chopped
  • 1/3 cup panko bread crumb

Preparation

  1. Adjust an oven rack to the upper-middle position. Preheat oven to 500° F. Line a rimmed baking sheet with parchment paper or tin foil.
  2. Arrange 8 mushroom caps, gill-side down, on a prepared baking sheet and brush each cap with 2 tablespoons of olive oil (set aside remaining 2 mushroom caps). Roast mushroom caps until tender, about 10 to 12 minutes.
  3. While mushroom caps are baking, combine spinach, water and 1/4 teaspoon salt in a microwave safe bowl and microwave on HIGH for 2 minutes, or until spinach is wilted. Drain spinach and wrap in a clean kitchen towel. Squeeze to remove as much liquid as possible. Transfer to a cutting board and coarsely chop. Set aside.
  4. Finely chop the 2 reserved mushroom caps. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and cook for about 3 minutes or until softened.
  5. Stir in chopped mushrooms and cook about 4 minutes or until they release most of their liquid. Stir in garlic, about 30 seconds or until fragrant.
  6. Stir in sherry and cook 2 minutes or until absorbed. Stir in chopped spinach, Gorgonzola and walnuts until heated through.
  7. Remove the eight mushroom caps from oven, flip them gill side up, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide walnut filling among roasted mushroom caps. Press down on the filling with the back of a spoon to flatten. Sprinkle with panko and drizzle 2 tablespoons olive oil. Bake 5 minutes or until panko is golden. Remove from oven and serve immediately.