How to Make Perfect Portobello Spinach And Goat Cheese Stuffed Mushrooms

Portobello Spinach And Goat Cheese Stuffed Mushrooms. A delicious, easy-to-make recipe with the savory flavor of Johnsonville Sausage! Choose from hundreds of delicious recipes for all levels of cooking experience! These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions.

Remove from pan, stir in lemon juice, and season with salt and pepper to taste. Cut stems from mushrooms and place stems in processor. Savory spinach and goat cheese stuffed portobello mushroom grilled or baked to perfection! You can cook Portobello Spinach And Goat Cheese Stuffed Mushrooms using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Portobello Spinach And Goat Cheese Stuffed Mushrooms

1. Prepare 6 of 4-inch portobello mushroom caps.
2. It's 2 of Leeks.
3. Prepare 6 clove of Garlic.
4. Prepare 1 1/2 tbsp of Chopped fresh thyme.
5. You need 1 lb of Fresh baby spinach.
6. You need 4 oz of Goat cheese.
7. It's 2 tbsp of Pine nuts.

It is time to fire-up that grill to memorialize Summer Solstice and enjoy these long summer nights! Pull the mushrooms out of the oven after they have pre-baked, let them cool for a few minutes so you can handle them. Smooth out the top and place them back in the oven. Well, I think I hit the nail on the head with these Spinach & Goat Cheese Stuffed Mushrooms.

Portobello Spinach And Goat Cheese Stuffed Mushrooms step by step

1. Preheat oven to 400°F. Line baking sheet with parchment paper..
2. Spray mushroom caps with cooking spray. Season caps with salt and pepper. Roast 10 minutes and flip..
3. Meanwhile, sauté leeks, garlic and thyme. Add spinach until wilted..
4. Stir in goat cheese and pine nuts. Season with salt and pepper if desired..
5. Fill mushrooms with spinach mixture..
6. Bake 25 minutes or until brown and mushrooms are tender..

Using baby Portabella Mushrooms instead of Button Mushrooms gave a little more space for the filling because they were bigger, but also a rich deep beefy mushroom flavor that held its own to the strong goat cheese taste. Enjoy these grilled portobella mushrooms with spinach and cheese as a meatless main dish, or a hearty side. Stuffed with a savory mixture of cream cheese, sharp cheddar, and fresh spinach, these mushrooms are unforgettable. Saute onion & garlic until softened and then add to bowl. Mix to combine all ingredients and season with salt & pepper.

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