Stuffed Mushrooms

​I am not a huge fan of red meat so a couple of weeks ago when I fixed steaks on the grill for the rest of my family, I made some stuffed mushrooms for myself.  (My husband thought they were a nice compliment to his steak too.)  Whether you are looking for a great appetizer, a vegetable side dish or a meat alternative, you will not be disappointed in these mushrooms.  They are fresh and hearty and super delicious.  

Stuffed Mushrooms
10 portobello mushrooms (I used baby bella mushrooms instead.)
4 Tablespoon olive oil
2 bags baby spinach
2 slices white bread
2 Tablespoons butter
2 medium onions, diced
4 cloves garlic, minced
1/2 cup sherry
2 Tablespoons fresh thyme, chopped
4 ounces goat cheese (I substituted cream cheese.)
1/4 cup heavy cream
1 cup walnuts, chopped
2 teaspoons fresh lemon juice

​Clean mushrooms with a damp paper towel to remove excess dirt.

​Heat baking sheet in a 400 degree oven.  Cut 1/4 inch slits in a crosshatch pattern on the surface of 8 mushrooms. 

​Clean the gills and stems out of the mushrooms. 

​Dice remaining mushrooms into 1/2 inch pieces.  Brush both sides of mushrooms with oil and sprinkle with salt.  Place mushrooms, gill side up on preheated baking sheet and bake 8 minutes.

​Flip over and bake another 8 minutes.

​Place spinach and 1 T. water in a microwave bowl.

​Cover bowl with a dinner plate and microwave 3 minutes.  Remove bowl and keep covered 1 minute.

​Remove plate and transfer to colander.  Press water out of spinach with a rubber spatula.

​Transfer to a cutting board and chop roughly.  Return to colander and press to release liquid.

​Pulse bread in food processor to 1 minute.  Heat 1 T. oil and 1 T. butter in skillet.  Add bread crumbs and 1/4 t. salt.  Toast until golden brown.

​Transfer toasted bread crumbs to a bowl.  Heat 1 T. oil in skillet and add chopped mushrooms.

​Cook without stirring for 2 minutes.  Stir and cook for another 4 minutes.  Transfer to a bowl.  Add 1 T. butter and onions to skillet.  Saute onions 5 minutes.

Add garlic and sherry and cook 1-2 minutes longer.

​Reduce heat to low and stir in reserved mushrooms, spinach, thyme, cheese, cream and walnuts.  Cook until cheese is melted and vegetables are coated.

​Remove pan from heat and stir in lemon juice.  Season with salt and pepper.  Flip mushrooms, gill side up and distribute filling evenly among mushrooms.

​Top each with 2 Tablespoons bread crumb mixture.

​Broil mushrooms 1-3 minutes.  

​I had 3 of these mushrooms as my dinner and I was absolutely stuffed.  I couldn't believe how full I felt after eating mushrooms!  I really should have quit eating after 2 mushrooms but they were so good that I ended up forcing myself to eat a third.  It was worth it - they were delicious.

Ciao!

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