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.
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.
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.
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.
- 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
- 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.
Like this recipe? Check out these other great veggie dishes:
- Cauliflower Cheese Gratin
- Mushroom, Asparagus & Ricotta Tart
- Roasted Carrot & Lentil Salad with Creamy Avocado Dressing
- The Best Roasted Potatoes Ever
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