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
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 9x13 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.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2019/03/easy-stuffed-portobello-mushrooms.html