Roasted Portobello Mushrooms with Spinach Filling 1

Roasted Portobello Mushrooms with Spinach Filling
Like Greek salad roasted in a mushroom cap--easy and delicious!
Write a review
  1. One big or two small portobello mushrooms per person
Filling per person
  1. two ounces -- think a nice big handful -- spinach, chopped well
  2. two ounces crumbled feta
  3. a good shake of grated parm or grated pecorino romano cheese
  4. half a finely chopped tomato, seeds removed or softened sun-dried tomatoes
  5. two chopped scallions, with all the green
  6. chopped fresh herbs: chopped fresh basil or mint or both
  7. an enthusiastic dash of white balsamic vinegar
  8. a dash of olive oil
  9. salt to taste
  1. Prepare the mushrooms: scrape out dark fins; mushrooms will "weep" when baked so place on rimmed sheet or rectangular casserole to catch liquid; brush with olive oil and bake empty at 350 for 20 min., flipping once.
  2. Prepare filling: Toss the filling well. Add more salt and vinegar to taste. Make it bright.
  3. Marinate for half an hour.
  4. Fill the roasted portobella cap with salad and press everything in well. The caps will be quite full.
  5. Bake on a greased baking sheet for half an hour at 350.
  1. Perfect for new spring spinach! Is also delicious without cheese.
Stonebridge Farm CSA

One thought on “Roasted Portobello Mushrooms with Spinach Filling

Comments are closed.