Stuffed Portobello Mushrooms with Crispy Goat Cheese

🧂 Ingredients

• 8 large (4-inch wide) portobello mushrooms

  stems trimmed (*see notes)
• extra virgin olive oil
• kosher salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 shallot

  finely sliced
• 6 ounces baby spinach
• kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 shallot

  finely diced
• ½ cup panko breadcrumbs
• 1 garlic clove

  finely minced
• kosher salt and freshly ground black pepper
• 1½ cups (12 ounces) high-quality store-bought (or homemade) marinara sauce

  I recommend Rao's brand (*see recipe notes)
• 4 ounce goat cheese

  cold from the fridge

Instructions

• 1 Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in
  the center position. Lightly spray or brush a standard sheet pan with olive oil.
  Distribute the portobello mushrooms, stem side up, on the baking sheet and brush
  or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25
  minutes (*this time will vary depending on the size of your mushrooms, check
  after 10 minutes or so to be sure), or until tender. If any moisture collects in
  the mushroom caps, carefully drain and discard. Set mushrooms aside on a large
  plate as you prepare the filling and crispy panko breadcrumb topping.
• 2 Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low
  heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently,
  or until soft and translucent. Add the baby spinach, increase the heat to
  medium-high. Sauté until just wilted, stirring continuously. Season with salt
  and pepper and set aside.
• 3 Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over
  medium heat. Once the butter is just beginning to sizzle, add the chopped
  shallots and a pinch of salt and cook for 1 to 2 minutes, stirring
  continuously. Add the panko breadcrumbs and minced garlic, and toast for three
  to four minutes, stirring constantly to prevent the breadcrumbs from burning, or
  until the breadcrumbs are very light golden in color. Transfer to a shallow bow
  and season to taste with salt and pepper.
• 4 Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan
  with parchment paper (*note: if you have a baking rack
  [https://rstyle.me/n/cxm4f5b92ef] that can be set within a baking sheet, I
  prefer to place the mushrooms on this, as it helps prevent the mushrooms from
  sitting in any juice that releases during cooking).
• 5 Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center
  of the sheet pan so that they are just touching each other. Fill each mushroom
  with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly
  among the mushrooms, spooning it on top of the sauce.
• 6 Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may
  crumble a bit, but do your best to keep it in a roughly round slice. Carefully
  press the goat cheese slices, on both sides, in the panko breadcrumb topping and
  place on top of each mushroom. Sprinkle the mushrooms with the remaining
  breadcrumb mixture.
• 7 Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the
  breadcrumbs are golden brown and goat cheese is just beginning to soften. Be
  careful to ensure that the breadcrumbs do not burn. Serve immediately.

Nutrition Info