I am a huge fan of mushrooms, especially Portobello mushrooms. Using these large mushrooms allows for greater creativity with your cooking. Marinating the mushrooms before stuffing them adds a lot of flavor to this dish. Stuffed mushroom caps don’t have to be unhealthy, and this recipe uses mostly vegetables and some crumbled goat cheese for a salty, creamy accent.
- 4 Portobello mushroom caps
- Fresh Spinach
- 1 Red Bell Pepper
- 1/2 White Onion
- Goat Cheese
- Salt and Pepper
- Fresh Thyme
- 1 cup Olive oil
- 1/2 cup Balsamic vinegar
- 1/2 cup Soy Sauc
- Preheat oven to 400. Clean the mushrooms by wiping with a damp paper towel and removed the stems.
- For up to 4 hours, marinade the mushrooms in olive oil, balsamic vinegar, and soy sauce. Sprinkle in salt, pepper, and thyme. The longer the marinade time, the better the flavor.
- Place the mushrooms, gill side down on a foil covered baking sheet in the oven for 15 minutes then remove and let cool.
- While the mushrooms are cooking, mince the garlic and dice the pepper and onion.
4. In a large pan over medium heat, pour some olive oil in with the chopped garlic, onion, and peppers. Saute until the onions sweat and are cooked through.
5. Turn the heat down to low and toss in fresh spinach until wilted and then immediately remove the pan from the stove.
6. Place mushrooms gill side up and sprinkle goat cheese in the middle of each mushroom cap. Then spoon the vegetable mixture onto each mushroom, careful not to over load them.
7. Place back into oven at 400 for about 6 minutes until heated through.
When plating the mushrooms, sprinkle each with a bit of goat cheese and salt or pepper. Then sit back and enjoy this simple, lovely, and healthy dish! Enjoy!