Easy Stuffed Portobello Mushrooms

easy stuffed portobello mushrooms recipe

The last few weeks have been a blur of work, friend meetups, and crashing out early in bed. Lather, rinse, repeat. I’ve fallen into a rut of cooking whatever is easiest, which usually means a vegetable curry with steamed rice. Last week, Ge Ge had had enough.

“Mom, you’re officially on a curry ban.”

I can’t argue with him there. When I can’t think straight, I go into autopilot and make curry. So the other night, I pivoted and whipped up these oozy stuffed portobello mushrooms.

stuffed portobello mushrooms

These stuffed portobello mushrooms are a pretty straightforward proposition. Take some firm portobello mushrooms, give them a good wipe with a damp paper towel (rinsing them washes away lots of that good earthiness), and cram in a bunch of freshly sauteed baby spinach seasoned with fresh thyme, salt and pepper.

stuffed mushrooms

Then, grab a semi-aged log of goat cheese straight from the ‘fridge (before it has a chance to relax and ooze) and slice it into rounds. Plop a round on top of each mushroom and slide it into the oven to roast. The goat cheese will sigh and melt over the top of these hearty beauties in just a matter of minutes. You will, too.

stuffed mushrooms

The night I served these stuffed portobello mushrooms, the kids weren’t impressed at first. They’re not huge fan of mushrooms, so I spent a good amount of time convincing them that portobellos are like mushrooms-extraordinaire. They don’t have the same sponginess of regular button mushrooms, and they have a much meatier attitude. Then I realized I was going about this the wrong way.

“Um, they’re covered in melted goat cheese, guys.”

Sold.

Easy Stuffed Portobello Mushrooms

Time40

CourseSide Dish

CuisineAmerican

Servings4

Ingredients

8 portobello mushrooms
1 clove garlic (minced)
2 14- ounce bags of baby spinach (rinsed)
2 sprigs fresh thyme
1 log of semi-hard goat cheese (keep in the fridge until ready to slice)
salt and pepper
1 tablespoon olive oil (plus extra for the pan)

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Wipe the portobello mushrooms down with a damp paper toil to remove grit and dirt. Place the mushrooms, cap side down (i.e., gills up) in a roasting pan (or 9×13 casserole dish) and drizzle with olive oil. Season with salt and pepper.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the minced garlic and stir for 1 minute, being careful not to let it get too brown. Add the baby spinach a handful at a time, stirring with a wooden spoon to wilt the spinach. Continue adding baby spinach and stirring until all of the spinach is dark green and wilted. Remove from heat and let cool.
Scrape your hand over the thyme sprigs to separate the little leaves from the woodsy stalks. Chop a few times just to break up the bigger of the tiny leaves. Sprinkle the thyme over the spinach and stire to incorporate.
Season the spinach with salt and pepper and scoop it into each of the portobello mushrooms.
Remove the goat cheese from the refrigerator and slice into thick rounds. Place a slice (or two!) on top. Drizzle with more olive oil.
Slide the portobello mushrooms into the oven and roast for 15-20 minutes until the cheese is melted and the mushrooms are tender. Serve immediately.

Print Recipe