Veggie Stuffed Portabella Mushrooms |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These are filled with good-for-you broccoli and spinach, while the creamy cheese and buttery breadcrumb topping-as well as the earthy flavors of thyme, leeks, and shallots. Ingredients:
2 tablespoons olive oil |
1 leek, white parts only, diced |
1 shallot, minced |
4 large fresh portabella mushrooms |
1 cup broccoli, chopped |
1 cup spinach, chopped (fresh or frozen, thawed) |
1/3 cup fresh flat-leaf parsley, chopped |
1/2 teaspoon dried thyme |
1/2 cup goat cheese, crumbled |
1/4 cup dry breadcrumbs |
2 tablespoons butter |
Directions:
1. Preheat oven to 350°F In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems.
2. Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more. Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat.
3. Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese.
4. In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms.
5. Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately.
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