On this video, I bring you a delicious stuffed portobello mushroom recipe. It's vegetarian and delicious. The mushrooms are stuffed with pasta sauce, spinach and topped with panko-crusted goat cheese medallions.
4 portobello mushrooms
125g goat cheese (cut into 5 squares)
1/2 cup or 118ml good quality pasta/marinara sauce
Spinach filling
85g or 3oz fresh spinach
1 shallot (chopped)
3 large garlic cloves (minced)
1 tbsp or 15ml olive oil
1 square of goat cheese
Toasted breadcrumbs
1/2 cup or 118ml panko breadcrumbs
1 tbsp or 15g unsalted butter
1 large garlic clove (minced)
salt and pepper to taste
1 tbsp or 15ml Parmigiano Reggiano (optional)
Clean mushrooms spray or brush with EVOO, then sprinkle with salt and pepper.
Roast mushrooms in a preheated oven for 15 mins on 450F/Gas Mark 8/ 230C. Remove mushrooms and reduce oven to
400F/ Gas Mark 7/220C.
Add 1 tbsp EVOO to a heated pan, then add chopped garlic and shallots. Cook for about 2 minutes then add spinach with salt & pepper to taste. Cook spinach for 3 minutes. Set aside to cool then add one square of goat cheese.
Melt 1 tbsp unsalted butter, then add garlic, panko breadcrumbs, salt and pepper. Toast breadcrumbs on medium low heat for about 3 minutes. Remove from pan to cool and then add Parmigiano Reggiano. Coat the 4 remaining goat cheese squares in the toasted breadcrumbs. Make sure each square is well coated.
Place mushrooms on a baking rack and place the rack inside a baking sheet. First spoon in pasta sauce in mushrooms. Then add spinach and top with goat cheese medallions. Sprinkle a bit of toasted remaining breadcrumbs on top and then bake at 400F/200C for 10 minutes. I baked for 15 minutes to be extra crispy on top.
#stuffedportobellomushroom #pankocrustedgoatcheese
5 окт 2024
