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Stuffed Portobellos with Marinara, Spinach, and Panko-Crusted Goat Cheese
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Stuffed Portobellos with Marinara, Spinach, and Panko Crusted Goat Cheese

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Wire Cooling Rack
  • Small Dutch Oven
  • Immersion Blender
  • Large skillet

Ingredients

Mushrooms:

  • 6 Portobello mushrooms gills & stems removed
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper to taste

Marina:

  • 1 tbsp olive oil
  • ½ small yellow onion diced
  • 2 cloves of garlic minced
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Pinch of crushed red pepper flakes to taste
  • 1 (28-oz) can of whole tomatoes
  • Sea salt and freshly cracked pepper to taste

Panko Crusted Coat Cheese:

  • 1 tbsp butter
  • 1 small shallot diced finely
  • 1 clove of garlic minced
  • ½ cup plain panko crumbs
  • Sea salt and freshly cracked pepper to taste.
  • 4 oz goat cheese log I used garlic & herb, cut into coins

Spinach:

  • ½ tbsp olive oil
  • 1 small shallot sliced
  • 1 clove of garlic minced
  • 5 oz fresh baby spinach
  • Pinch of crushed red pepper flakes to taste
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Roast the portobello mushrooms by preheating the oven to 425 degrees. Coat the baking sheet with olive oil cooking spray.
  • Toss the mushrooms in a bowl, then drizzle with a tablespoon of olive oil, and season with sea salt and freshly cracked pepper to taste. Rub the oil and seasonings evenly over the mushrooms.
  • Place the mushrooms, stem-side up, on the prepared baking sheet.
  • Place in the oven and roast for 20 minutes.
  • Remove from the oven to cool, draining off any liquid from the mushrooms and from the baking sheet immediately.
  • Place a wire cooling rack on the baking sheet, then place the roasted mushrooms on top of the rack. This will help prevent the mushrooms from getting soggy when they bake later.
  • Meanwhile, prepare the marinara by heating a tablespoon of olive oil in a small Dutch oven over medium heat. Add the onion and cook, stirring often, for 3-4 minutes.
  • Add the minced garlic, dried basil, dried oregano, and a pinch of crushed red pepper flakes, then cook, stirring constantly, for 1 minute.
  • Add the can of whole tomatoes to the Dutch oven, then crush the tomatoes with a spoon. Bring to a simmer, then reduce the heat and cover with a lid for 20-30 minutes, stirring occasionally.
  • Remove from heat, then blend the mixture using an immersion blender.  Taste and season with sea salt and freshly cracked pepper to taste; set aside until needed.
  • Make the garlicky panko crumbs by heating the butter over medium heat in a small skillet. Add the shallot and cook, stirring often, for 2 minutes.
  • Add the garlic and panko crumbs, then cook, stirring constantly, for a few minutes until the crumbs are just lightly golden.
  • Remove from heat and pour into a small bowl. Cool completely before coating the goat cheese. Season with sea salt and freshly cracked pepper to taste.
  • Coat the goat cheese with panko crumbs by carefully slicing it into like-sized coins.
  • Carefully press the coins into the cooled panko crumbs evenly on both sides. Place on a plate until needed.
  • Cook the spinach by heating a tablespoon of olive oil in a large skillet. Add the shallot and cook, stirring often, for 2 minutes.
  • Add the minced garlic and cook, stirring constantly, for 30 seconds.
  • Add the spinach and a pinch of crushed red pepper flakes, then cook, stirring constantly, for 1-2 minutes, until the spinach is starting to wilt.
  • Remove from heat and season with sea salt and freshly cracked pepper, to taste.
  • Prepare the stuffed mushrooms by spooning marinara into each mushroom, then a spoonful of cooked spinach, and finally topping it with a panko-crusted goat cheese coin.
  • Place in the oven and bake for 15-20 minutes until hot and the crumbs turn golden brown.
  • Remove and serve immediately. Enjoy!