Ingredients
- 2 portobello mushrooms
- 4 oz log goat cheese
- 10 oz frozen spinach
- 1 medium shallot , finely chopped
- 2 cloves garlic , finely chopped
- 1 tbsp extra virgin olive oil
- pinch of salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Remove the stems from the mushrooms, and use a spoon to scrape out the dark brown insides. Then use a damp paper towel to wipe off any excess dirt on the outside.
- Place the mushrooms stem side down on a Silpat lined baking sheet. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain off any liquids.
- Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
- Preheat a small skillet over medium heat, add the olive oil, shallots, and garlic. Saute for about 2 minutes, stirring frequently, until the shallots are starting to turn slightly brown.
- Transfer the shallots to a mixing bowl, add the spinach, goat cheese, and a pinch of salt and pepper. Stir with a fork to evenly combine.
- Pull the mushrooms out of the oven after they have pre-baked, let them cool for a few minutes so you can handle them. Turn them over and stuff each one with 1/2 of the spinach/goat cheese mixture. Smooth out the top and place them back in the oven.
- Bake for 6-8 minutes, until the mushrooms are soft and the goat cheese is warmed all the way through. Serve and enjoy!
Recipe adapted from thewheatlesskitchen.com
Danube66 