I have my dad to thank for awakening my love of mushrooms. When I was a child, his stories of wild mushroom hunting while he prepared Michigan morels in wine and cream sauce (divine) made me interested in trying different varieties as an adult. Portobello mushrooms have quickly become one of my favorites, not just because of their rich taste and meaty texture but because they're loaded with essential vitamins, fiber, and are a great source of potassium. I also find it fascinating that many varieties of mushrooms have anti-cancer properties due to their high phytochemical content which may help safeguard cells in the body from disease.
Recently my fiance brought home three huge portobello mushroom caps from the market (he had his own plans for them apparently, oops) which I quickly commandeered and turned into a goat-cheese stuffed delight. With the addition of fresh spinach and basil, the dish packed both indulgence and health into one vegetarian plate. The best part? It was an absolute breeze to make; no fuss, no chopping required and naturally gluten-free.
Stuffed Roasted Portobello Mushrooms with Goat Cheese and Greens
- 3 or 4 large Portobello mushroom caps
- goat cheese to taste
- 1 cup fresh baby spinach
- 1/4 cup fresh basil
- Salt and Pepper to taste
- 2 tablespoons olive oil
- Preheat the oven to 425 degrees F.
- Remove the inner flaps/gils and stems from the mushroom caps and discard, (or save the stems for other recipes).
- Drizzle caps with olive oil on both sides, salt and pepper each side and set stem side up on a baking sheet or dish.
- Sprinkle desired amount of goat cheese, spinach, and basil on top of each mushroom cap and lightly drizzle with olive oil again (optional).
- Roast in the oven for 15-20 minutes or until the mushrooms are cooked and the goat cheese is melted. Serve hot or at room temperature. Optional: after removing from oven, add additional basil for a burst of fresh bold flavor.
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