So my Dad's been on a bit of a mushroom kick lately and every weekend I come home, he buys a pair of portobello mushroom caps for us to have. Please don't ask me to explain any further because I really don't know.
Anyway, last night I realised we had some spinach in the fridge that needed using and stuffed mushrooms became pretty obvious. Grievously, I forgot how much mushrooms shrink when they cook, so with one mushroom a piece (even topped with a poached egg for some filling protein) we were a bit underfed. So to that end, I suggest you employ these as a side dish to chicken or steak; or double the portion per person to serve as a full dinner with a salad on the side; or perhaps for brunch as well. No matter what though, it's easy, fast, and delicious!
Anyway, last night I realised we had some spinach in the fridge that needed using and stuffed mushrooms became pretty obvious. Grievously, I forgot how much mushrooms shrink when they cook, so with one mushroom a piece (even topped with a poached egg for some filling protein) we were a bit underfed. So to that end, I suggest you employ these as a side dish to chicken or steak; or double the portion per person to serve as a full dinner with a salad on the side; or perhaps for brunch as well. No matter what though, it's easy, fast, and delicious!
Stuffed Portobello Mushrooms
serves 2 as a side dish; or double to create a proper meal for brunch or lunch with a salad
What You Need
2 portobello mushroom caps
1 very large handful fresh baby spinach, chopped finely
1 Roma tomato, seeded and finely diced
About 1/2 cup breadcrumbs (We didn't have any pre-made panko breadcrumbs in the house so I just made my own using a piece of whole wheat bread grated on a box grater. Spread it out on a pan lined with aluminum foil--you'll reuse the same one to bake the mushrooms so you're not dirtying another dish--and spray with cooking oil of your choice. Bake at 375 for about 4 minutes and they'll be crispy and good to go.)
1/2 cup of grated cheese of your choice (I used grated extra sharp cheddar since that's what we had but feta, Parmesan, or any other hard cheese would be great here.)
1/4 teaspoon dried oregano
S & P, to taste
1/2 teaspoon olive oil, maybe
Optional: two eggs, poached, to top
What You Do
1. Preheat your oven to 375. As with all mushrooms, first wipe them down with a damp paper towel to get off any excess dirt. Then, using a spoon, gently scrape out the dark gills on the underside. I've never been formally told to do this, but they REALLY freak me out and don't look delicious at all, and I know other people do it, so--follow the crowd. Do it. Also creates a deeper bowl to stuff more delicious things in.
2. In a small mixing bowl, combine the spinach, tomato, breadcrumbs, cheese, oregano, and salt and pepper. If it looks very dry and isn't bonding well, add a bit of olive oil to bond it all together.
3. On a small baking sheet lined with foil, lay your mushroom caps upside down. Spoon the mixture into the cavity until it's well heaped.
4. Bake for 10 minutes, and then turn on your broiler and broil for about 2-3 minutes to get the breadcrumbs right on the top nice and crispy.
You can be busy poaching your eggs while the mushrooms are baking, if you opt to serve them that way, which you should, because I said so. I can't WAIT to make these for brunch this weekend, perfect alongside a mimosa or seven.
serves 2 as a side dish; or double to create a proper meal for brunch or lunch with a salad
What You Need
2 portobello mushroom caps
1 very large handful fresh baby spinach, chopped finely
1 Roma tomato, seeded and finely diced
About 1/2 cup breadcrumbs (We didn't have any pre-made panko breadcrumbs in the house so I just made my own using a piece of whole wheat bread grated on a box grater. Spread it out on a pan lined with aluminum foil--you'll reuse the same one to bake the mushrooms so you're not dirtying another dish--and spray with cooking oil of your choice. Bake at 375 for about 4 minutes and they'll be crispy and good to go.)
1/2 cup of grated cheese of your choice (I used grated extra sharp cheddar since that's what we had but feta, Parmesan, or any other hard cheese would be great here.)
1/4 teaspoon dried oregano
S & P, to taste
1/2 teaspoon olive oil, maybe
Optional: two eggs, poached, to top
What You Do
1. Preheat your oven to 375. As with all mushrooms, first wipe them down with a damp paper towel to get off any excess dirt. Then, using a spoon, gently scrape out the dark gills on the underside. I've never been formally told to do this, but they REALLY freak me out and don't look delicious at all, and I know other people do it, so--follow the crowd. Do it. Also creates a deeper bowl to stuff more delicious things in.
2. In a small mixing bowl, combine the spinach, tomato, breadcrumbs, cheese, oregano, and salt and pepper. If it looks very dry and isn't bonding well, add a bit of olive oil to bond it all together.
3. On a small baking sheet lined with foil, lay your mushroom caps upside down. Spoon the mixture into the cavity until it's well heaped.
4. Bake for 10 minutes, and then turn on your broiler and broil for about 2-3 minutes to get the breadcrumbs right on the top nice and crispy.
You can be busy poaching your eggs while the mushrooms are baking, if you opt to serve them that way, which you should, because I said so. I can't WAIT to make these for brunch this weekend, perfect alongside a mimosa or seven.
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