Have you ever been to a fancy-pants restaurant and ordered a dish that you ended up deciding you could totally make yourself? That's what this was the result of. When I had my wondrous first experience sampling duck, another friend at the table got stuffed portobello mushrooms. And while I didn't actually taste the mushrooms, I made a mental note of what they appeared to be stuffed with and decided to try my hand at making it at home.
These were made during a very fancy cookout at my friend John's house. He made homemade french bread and grilled pizza where everything from the herbed dough to the tomato sauce was homemade. His family has a garden I can only DREAM about where they make all sorts of wonderful things, such as this lovely can of home-grown garlic in olive oil:
|I also love using his mom's camera when I visit!|
I. Love. Garlic. I'd put it on absolutely everything if I could. A friend suggested I visit a certain restaurant where everything (even the ice cream!) proudly has garlic as its main component when I visited California in March, but sadly as with the food trucks it was one of the things I just did not have time for. There's always next time though!
These came out pretty good--everyone at the cookout enjoyed them and the recipients of the leftovers did as well. I, however, try as I might just cannot get into sundried tomatoes. I ended up picking them out of my pieces. These make a great side but if you use larger portobellos I'm sure you can make a full main dish out of it--a great Meatless Monday option!
Stuffed Portobello Mushrooms
(all measurements are approximate)
- 6 Large Portobello mushroom caps (stuffing kind are preferred but not necessary)
- 1 bottle balsamic marinade (or make your own if you're so savvy--I've done similar things with just balsamic vinegar, olive oil, garlic and salt and pepper)
- 1 handful sundried tomatoes
- 1 handful crumbled goat cheese
- 2 cups spinach
- 3 cloves garlic
-Pour about 2/3 of the marinade over mushrooms and toss to coat, making sure caps are coated in liquid inside and out. Set aside for a half hour.
-Saute mushrooms until just soft. Arrange on lightly oiled cooking sheet.
-Saute spinach and garlic with a few tablespoons of the marinade until garlic is browned and spinach is wilted. Stuff mushroom caps with spinach, and top with sundried tomatoes and goat cheese.
-Bake at 350 degrees F until mushrooms are completely soft and goat cheese is slightly melted and browned (about ten minutes). Serve immediately.