Stuffed Portobello Mushrooms with Goat Cheese, Spinach, and Walnuts

I was in the mood to stuff portobellos, and I was in the mood for goat cheese, and I always love spinach…. this is the result. They came out delicious. The flavors and textures are sublime… This recipe’s a keeper for me.
  • 8-10 medium-large portobello mushrooms (if your mushrooms are huge, there may only be enough filling for 8)
  • 1 medium-large onion, diced
  • 1 C walnuts, coarsely chopped
  • 3 large cloves garlic, crushed
  • 1 small bunch french spinach leaves, coarsely chopped (or about 3/4 cup frozen, thawed, chopped)
  • 1/2 C soft goat’s cheese (chèvre)
  • 3/4 C grated parmesan
  • Olive oil
  • Salt and pepper
  • Paprika (optional)
  1. Preheat oven to 350° Fahrenheit
  2. Rinse mushrooms and remove stems
  3. Chop the mushroom stems
  4. Lightly coat a frying pan or skillet with olive oil, and sauté onion until soft
  5. Add mushrooms, and sauté until they have released their juices and are beginning to brown
  6. Add walnuts, garlic, and salt and pepper to taste and sauté until walnuts begin to brown (just a minute or 2)
  7. Add spinach, and sauté until spinach has wilted
  8. Remove from heat, and mix in goat’s cheese and 1/2 C parmesan
  9. Stuff the mushrooms with the filling, top each mushroom with a pinch of the remaining parmesan, a drizzle of olive oil, and dusting of paprika.
  10. Bake until the mushrooms are soft and the filling is bubbly
  11. Bon Appétit!

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