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
- 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.
- Position a rack in the center of the oven and preheat to 400 degrees F.
- 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.
- 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.
- 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.
- 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.)
- Bake the mushrooms until they are tender but not soggy and the cheese on top has browned, 20 to 25 minutes. Serve immediately.
Weight Watchers = 5 points per serving