Stuffed to the Gills

Or for our purposes, stuffed in place of the gills. With these stuffed portobello mushrooms, you remove the gills to make room for all the yummy goodies. Yummy, indeed!

I am normally a total carnivore. But even I like to keep it light every now and then by going vegetarian for an evening. This is one of my favorite all-veggie recipes and this is about the third time I've made it. It's not hard, but does take a little bit of time because of all the mincing involved. It's totally worth it, though, and consistently delivers a flavorful and satisfying meal. Tonight, I served it with tomatoes on a bed of arugula, drizzled with olive oil and balsamic and seasoned with a little salt and pepper.

To make this vegan, simply substitute bread crumbs for the cheese.



Portobello Mushrooms Stuffed with Spinach, Parmesan and Fennel
from Food to Live By

4 large portobello mushroom caps (about 1 1/2 pounds total)
1/4 cup olive oil, plus more for oiling the baking dish
1/2 cup finely minced shallots
1 1/2 cups finely minced fennel
4 cloves garlic, finely minced
6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
12 ounces baby spinach, cut into ribbons (about 8 cups)
1/4 cup minced fresh flat-leaf parsley
3 tablespoons minced fresh tarragon
1 1/4 cups freshly grated Parmesan cheese
salt and freshly ground black pepper

1. Wipe the portobello mushroom caps clean with a damp paper towel. Using a small paring knife or teaspoon, remove the gills to create a shallow depression for the stuffing. Place the portobellos on a lightly oiled baking dish and set aside.
   
2. Position a rack in the center of the oven and preheat to 400 degrees F.
   
3. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and fennel and cook until soft, about 8 to 10 minutes.
   
4. Add the garlic and shiitake mushrooms and cook until the moisture has evaporated, about 10 minutes. Stir in the spinach and cook until it wilts, about 5 minutes, working in batches, if necessary.
   
5. Add the parsley, tarragon, and 1/2 cup of the Parmesan cheese and stir to combine. Cook until the cheese melts, about 1 minute. Season the filling with salt and pepper to taste.
   
6. Spoon the filling into the portobellos, mounding it slightly. Sprinkle 3 tablespoons of the remaining Parmesan cheese over each mushroom. (The mushrooms can be prepared up to this stage 4 hours ahead. Refrigerate them, covered until ready to bake.)
   
7. Bake the mushrooms until they are tender but not soggy and the cheese on top has browned, 20 to 25 minutes. Serve immediately.

Updated 3/2/2008
4 servings
Weight Watchers = 5 points per serving